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Best Fresh Cranberry Sauce (Raw, Local and Sugar-Free!)
Local, organic Maine cranberries, from Sparrow Farm in Pittston. They are also veteran growers of fresh ginger, I just learned! I have nothing against Ocean Spray. I’m even a fan of their canned,...
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Salad Perfection: Roasted Celeriac and Roasted Exotic Mushrooms with Shaved...
My recreation of a Fore Street salad, with shaved local watermelon radish instead of white turnip, and roasted celeriac and roasted meaty King Trumpets and some enoki-or-shimeji-type smaller mushroom....
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Pork, Pork and More Pork (Plus Recipes)
Butcher case at Rosemont Market’s Brighton Avenue location, where local lard is touted as the new olive oil. Pork there is from Milkweed Farm right here in Brunswick. I’m totally spent, after appearing...
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Kidneys Aren’t So Offal After All
Goat and lamb kidneys (I think the smaller grey one is lamb) from Apple Creek Farm in Bowdoinham. Surprisingly delicious if first soaked in salt water and then alcohol, to remove much of that urine-y...
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Whole Fish Stock (with Whiting a.k.a Silver Hake a.k.a Lake Trout, Heads and...
Whole young whiting are perfect for making fish stock. It’s my second September living year-round in Maine, and the access to fresh, affordable seafood is one of the things I’m most grateful for after...
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Life Gives You Meyer Lemons? Make Limoncello.
Meyer lemons (with juice, not just the rinds as traditional) marinating in vodka. Meyer lemons in the store are often tinged with a mildewy flavor. The problem is the rare lemon-orange hybrid citrus...
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Chilled Mussels on the Half-Shell from David Tanis
Chilled Mussels on the Half-Shell, from David Tanis’s book, One Good Dish: The Pleasures of a Simple Meal.” I’ve almost forgotten how to blog. It’s a muscle, like any other, that’s best exercised...
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Irish Moss Blanc Mange and Panna Cotta with Agar-Agar: Vegan Seaweed Says...
Coconut milk panna cotta, congealed with agar-agar instead of Knox gelatin. (From Heidi Swanson’s “Super Natural Cooking,” recipe ran with my Portland Press-Herald column here.) As longtime readers of...
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Short Ribs Once, Dinner Thrice
The surprise of short rib ravioli with tangy horseradish-creme fraiche sauce, dusted with parmesan and fresh cracked pepper. More Slavic than Italian. Absolutely divine. Hats off to chef Amy. It wasn’t...
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Return to Pitt, Baby: The Playoff Pens Blew It, and I Did, Too
Pittsburgh Cultural Trust Lego Display: Yet another thing in PGH my almost 5-year-old Theo would have loved, along with Penguins hockey team, the hand-cut French fries and milkshakes, this weekend’s...
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