Archive for the ‘Cooking’ Category

Immigrant Kitchens: Vietnamese Fried Spring Rolls

Wednesday, August 25th, 2010

Immigrant Kitchens met up with Suu Lee Martin, originally from Ho Chi Minh City, to learn how to make Vietnamese Fried Spring Rolls (intro, photos, recipe).

When you get Vietnamese spring roll lessons from Suu Le Martin, you learn they’re basically ground pork, really thin rice noodles, carrot, salt, sugar, pepper, onion, and egg, wrapped up in special paper and deep fried. But by the time you’re chomping into the crispy, hot, handheld treat, you understand she also did something else: she took sheer human love, wrapped it in courage and glued it all together with a scramble of prayers.

Immigrant Kitchens: Eritrean Ingera with Spicy Chicken

Thursday, July 29th, 2010

Lindsay Sterling over at Immigrant Kitchens met up with Asmeret Teklu at Asmara where she learned how to make Eritrean Ingera with Spicy Chicken (intro, photos, recipe).

When Asmeret arrived here thirteen years ago, a friend gave her some starter. Ever since then, Asmeret’s been using the reminder of her batter as the starter for the next batch. “But where did your friend get her starter?” I asked. She laughs at my guessing, “There is no beginning.” I think maybe in addition to evolutionism and creationism we should be teaching our children ingera-ism. There simply is no beginning…

Want to make it yourself but not sure where to get the ingredients? Lindsay has offered to mail out portions of “berbere spice, teff flour, teff starter, and ghee” so you can give this recipe a try.

Breakfast, Menu Creation, Vegan Cooking

Wednesday, July 28th, 2010

Today’s Press Herald includes an article about the business of breakfast,

Breakfast’s flexible pricing is another thing that [Bintliff’s owner Joe] Catoggio thinks makes it successful and “recession-proof.” A full meal could cost only $7 or an extravagant lobster eggs Benedict with a mimosa could cost a lot more. The price range attracts everyone from college students to successful business professionals, he said.

insight into how chefs plan and change their menus,

Some menus change daily. Others change every few weeks or months, following the swell of the seasons or the whims of the kitchen.

Two Maine restaurants, the Salt Exchange in Portland and Natalie’s at the Camden Harbour Inn, recently offered a peek into the process of how they change their menus.

a Natural Foodie article on the upcoming visit to Portland by chef Mark Anthony, a proponent of lowering cholesterol through eating a plant-based diet,

He doesn’t hope you’ll buy the latest food prep gadget. He’s not trying to sign you up for a diet plan with meals shipped straight to your door. He won’t entice you with a shiny stack of cookbooks.

Instead, he’ll let you watch him cook, and then he’ll serve you a full-course meal. For free.

Dim Sum Cooking Party

Tuesday, July 13th, 2010

JohnnyD over at Portland Cooks has published a 2 part retrospective look at last month’s Dim Sum party (part 1, part 2). The inventive menu range from traditional daikon rice cakes to honey barbecue pork stuffed puff pastry and everything imaginable in between.

Immigrant Kitchens: Congolese Bean and Rice

Wednesday, June 30th, 2010

Lindsay Sterling has published the details of another ethnic cooking adventure on her blog Immigrant Kitchens. This time around she’s learning how to make Congolese Bean and Rice (intro, photos, recipe) from Constance Kabaziga of Kinshasa, Congo.

I met Constance Kabaziga at the checkout at Mittapheap world market. She was buying frozen cassava root and dried beans, and I really wanted to know what she was going to do them. “You look like a good cook,” I ventured. She smiled, laughing, but couldn’t return any English. A bilingual young man walked in. I hid my nerves and asked him to translate: “Would she ever teach me how to cook?” Three days later I was in Constance’s small apartment kitchen, watching her slice red onion and green peppers…

Cliff Island Store and Locavorian Island Eating

Tuesday, June 29th, 2010

The new issue of Working Waterfront includes a profile of Pearls Seaside Market and Cafe which is run by Steve and Johanna Corman on Cliff Island in Casco Bay.

Johanna prefers to work the cafe. While neither she nor Steve had formal restaurant experience, Johanna grew up on Apple Acres Farm in South Hiram, where she ran the gift shop and created gourmet apple products that were eventually picked up by Dean & Deluca. In the morning she bakes goods like cinnamon rolls and egg sandwiches-without a stove. “We don’t have the right ventilation system for an oven, so I do it all on a griddle!” she says. Other highlights on her menu are homemade pizza (the feta and spinach pie was delicious) and the B.L.L.T, a classic bacon, lettuce, lobster and tomato sandwich.

The newspaper also features an examination of the intersection between locavorism and island living by food historian Sandy Oliver.

slanders, and everyone else, used to be so much better at producing food for themselves, especially vegetables, milk and eggs. Pigs, cows and chickens dotted our landscape, as well as the occasional beef critter. In this, we were hardly different from mainlanders. Some of this urge is creeping back, at least here on Islesboro, and a fine looking steer moored to a spike graces the yard of a neighbor about a mile away. We hear about chicks being hatched and, despite last year’s disastrous gardening seasoning, a few new gardens have been created and fenced in.

Immigrant Kitchens: Nicaraguan Tortas de Espinaca

Tuesday, June 1st, 2010

Lindsay Sterling has published another ethnic cooking adventure on her blog Immigrant Kitchens. Sterling cooked with Jenny Sanchez to produce Nicaraguan Tortas de Espinaca: read the story, see the how-to photos, get the recipe.

Girl Gone Raw Interview

Wednesday, May 26th, 2010

Wednesday’s Portland Daily Sun included an interview with artist Elizabeth Fraser about her raw food preparation program Girl Gone Raw.

Q: Portland’s a pretty progressive food town. Where does going raw fit in?
A: “There’s a huge food revolution across the country. People want to eat better and get rid of processed foods in their diets. With the emphasis on obesity in out kids, the time is right and people are ready to change what hasn’t been working for them. Here in Portland, I hope to share this great thing through my classes, community outreach and by talking to people like you!!”

Action Photos of Mr. Audai Naser, Baker

Thursday, May 13th, 2010

PortlandTown has published a set of photos from his early morning excursion to the Public Market House community kitchen where an Iraqi immigrant, Mr. Audai Naser, bakes Samoon and Tenur bread each day.

Photo Credit: Michael Barriault

Immigrant Kitchens: Uzbek Lamb and Rice

Wednesday, May 5th, 2010

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.

Fiddlehead Season

Wednesday, April 28th, 2010

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

Wednesday, April 14th, 2010

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

Wednesday, April 7th, 2010

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

Wednesday, March 17th, 2010

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

Friday, March 12th, 2010

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.