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Re: The Maine Ingredient
by Outspoken on Sat Jun 14, 2008 6:33 am
Steak your claim to Dad's heart this Father's Day
By BROOKE DOJNY
Portland Press Herald
Yes, we'll continue to highlight vegetables on this menu -- to my mind, they should always share star billing with whatever else might be on the plate. But this week we'll honor Dad by featuring red meat -- with cheese, to boot!
This menu is quick and easy enough that children can pitch in and feel like they're participating in doing something special for Dad. Depending on their ages, they can be put to work doing things like snapping the tough ends off the asparagus. It's kind of neat to show them that if you hold the spear with both hands down near the bottom and bend it, the whitish end should snap off at just about the place where it becomes too tough to eat. Kids can also stir together the Gorgonzola mixture and the herbed garlic butter.
And set the table, of course.
The cooked part of this meal seemed to need an injection of color, so I added a grape tomato salad to the menu. Simply slice a pint of grape tomatoes in half, toss in a bowl with balsamic vinaigrette, and add a handful of whatever herb you're using for the herbed garlic butter.
Buy a nice chocolate cake for dessert, either from your supermarket bakery or in the freezer case. Try to get one with a plain top and then give the kids (or adult children) one of those little tubes of frosting so they can personalize their message to Dad.
GRILLED RIB-EYES WITH GORGONZOLA SCALLION SAUCE
Maybe it seems like a case of decadent lily-gilding, but this combination of charred, tender steak paired with buttery-sharp blue cheese sauce is something close to transcendent. Just use fine-quality meat -- prime, if you can get it -- and any good blue cheese and you're all set.
Serves four.
4 (6-ounce) boneless rib-eye or other similar steaks
Salt
Coarsely ground black pepper
3 tablespoons softened butter
3 tablespoons crumbled Gorgonzola or other blue cheese
2 tablespoons thinly sliced scallions
1 teaspoon Worcestershire sauce
Build a medium-hot charcoal fire or preheat a gas grill. Sprinkle the steaks with salt and generously with pepper, pressing it in with your hands. Place the butter, Gorgonzola, scallions and Worcestershire in a small saucepan and set aside.
Grill the meat, turning once, to desired degree of doneness -- about 8 minutes total for 1-inch steaks cooked medium-rare. About halfway through the cooking time, place saucepan with butter mixture on the edge of grill and heat gently, until sauce is creamy.
Serve steaks with sauce spooned over.
ROASTED ASPARAGUS
If Dad doesn't care for asparagus, substitute broccoli florets or sliced green and yellow squash.
Serves four.
2 pounds asparagus
2 tablespoons olive oil
Salt and freshly ground black pepper
Preheat oven to 450 degrees. Snap tough ends off asparagus and arrange in a single layer on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast, turning once with tongs, until stems are tender when pierced with a knife, 5 to 10 minutes, depending on thickness. Serve warm or at room temperature.
This week's recipes: Grilled Rib-Eyes with Gorgonzola-Scallion Sauce, Roasted Asparagus, Herbed Garlic Bread, Grape Tomato Salad, Purchased Chocolate Cake
http://pressherald.mainetoday.com/story.php?id=193248&ac=Food
By BROOKE DOJNY
Portland Press Herald
Yes, we'll continue to highlight vegetables on this menu -- to my mind, they should always share star billing with whatever else might be on the plate. But this week we'll honor Dad by featuring red meat -- with cheese, to boot!
This menu is quick and easy enough that children can pitch in and feel like they're participating in doing something special for Dad. Depending on their ages, they can be put to work doing things like snapping the tough ends off the asparagus. It's kind of neat to show them that if you hold the spear with both hands down near the bottom and bend it, the whitish end should snap off at just about the place where it becomes too tough to eat. Kids can also stir together the Gorgonzola mixture and the herbed garlic butter.
And set the table, of course.
The cooked part of this meal seemed to need an injection of color, so I added a grape tomato salad to the menu. Simply slice a pint of grape tomatoes in half, toss in a bowl with balsamic vinaigrette, and add a handful of whatever herb you're using for the herbed garlic butter.
Buy a nice chocolate cake for dessert, either from your supermarket bakery or in the freezer case. Try to get one with a plain top and then give the kids (or adult children) one of those little tubes of frosting so they can personalize their message to Dad.
GRILLED RIB-EYES WITH GORGONZOLA SCALLION SAUCE
Maybe it seems like a case of decadent lily-gilding, but this combination of charred, tender steak paired with buttery-sharp blue cheese sauce is something close to transcendent. Just use fine-quality meat -- prime, if you can get it -- and any good blue cheese and you're all set.
Serves four.
4 (6-ounce) boneless rib-eye or other similar steaks
Salt
Coarsely ground black pepper
3 tablespoons softened butter
3 tablespoons crumbled Gorgonzola or other blue cheese
2 tablespoons thinly sliced scallions
1 teaspoon Worcestershire sauce
Build a medium-hot charcoal fire or preheat a gas grill. Sprinkle the steaks with salt and generously with pepper, pressing it in with your hands. Place the butter, Gorgonzola, scallions and Worcestershire in a small saucepan and set aside.
Grill the meat, turning once, to desired degree of doneness -- about 8 minutes total for 1-inch steaks cooked medium-rare. About halfway through the cooking time, place saucepan with butter mixture on the edge of grill and heat gently, until sauce is creamy.
Serve steaks with sauce spooned over.
ROASTED ASPARAGUS
If Dad doesn't care for asparagus, substitute broccoli florets or sliced green and yellow squash.
Serves four.
2 pounds asparagus
2 tablespoons olive oil
Salt and freshly ground black pepper
Preheat oven to 450 degrees. Snap tough ends off asparagus and arrange in a single layer on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast, turning once with tongs, until stems are tender when pierced with a knife, 5 to 10 minutes, depending on thickness. Serve warm or at room temperature.
This week's recipes: Grilled Rib-Eyes with Gorgonzola-Scallion Sauce, Roasted Asparagus, Herbed Garlic Bread, Grape Tomato Salad, Purchased Chocolate Cake
http://pressherald.mainetoday.com/story.php?id=193248&ac=Food
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
Re: The Maine Ingredient
by Outspoken on Sat Jun 21, 2008 6:46 am
Hail the summer solstice, and please pass the peas
By BROOKE DOJNY
Portland Press Herald
The summer solstice is fast approaching, and Maine's long, long hours of daylight are beginning to produce welcome results in the garden and at the farmers' market.
Pea shoots, the tender leaves and tendrils -- and sometimes even flowers -- of pea plants, are showing up more and more, and have become one of those "new" ingredients with which chefs love to play.
The shoots are typically harvested from snow pea vines, although they can be from any type of garden pea. They are plucked from the growing point of the plant and should be young and tender. Choose shoots that look fresh, bright-green and crisp, wrap them in paper towels and store them in an open plastic bag in the refrigerator's vegetable bin.
They can be eaten raw (see the Sesame Pea Shoot Salad) or lightly cooked, as in this wonderful pasta dish.
Green garlic is another seasonal treat that appears at my farmers' market right about now.
The stalks look like scallions, and both the bulb and the leaf can be chopped and used as you would garlic cloves. The garlic also plays a role in the pasta recipe.
Sugar snap peas are an immensely satisfying garden plant. The vines seem to shoot up overnight at this time of year, producing their sweet pods in abundant profusion.
The only trick is remembering to pick every day so you can catch the sugar snaps when they're still young and tender.
They are featured here in combination with dried and fresh Maine berries, smoked salted almonds and crumbled local goat cheese in a composed salad that makes a lovely first course.
PASTA WITH GREEN GARLIC AND PEA SHOOTS
In this simple pasta preparation, pea shoots and green garlic (or garlic scapes) are both showcased. Some of the delicate shoots are chopped and added to the sauce, then whole tendrils are tossed with the hot pasta as it's served. A tomato salad and crusty bread would be perfect accompaniments.
4 tablespoons olive oil
1 cup diced prosciutto, about 6 ounces (see note)
1 cups finely chopped green garlic or garlic scapes
1 cup heavy cream
1 tablespoon lemon zest
3 tablespoons lemon juice
3 cups chopped pea shoots, plus 1 cups small whole shoots (about 12 ounces total)
1 pound thick-strand spaghetti (perciatelli) or regular spaghetti
1 cup pasta cooking water
1 cup grated pecorino Romano cheese
Salt and freshly ground black pepper
Heat the oil in a large skillet or saucepan. Add prosciutto and cook over medium heat, stirring occasionally, until it is tinged with brown, about 5 minutes. Remove with a slotted spoon to drain on paper towels, leaving drippings in pan. Add garlic to skillet and cook for 1 minute. Add cream, lemon zest and juice, and chopped pea shoots, bring to a simmer, and turn off heat.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Scoop out 1 cup of pasta cooking water and add to sauce to thin.
Drain pasta and toss with sauce and cheese. Transfer to shallow bowls or plates, scatter reserved prosciutto and 1 cup whole pea shoots over the top, grind black pepper over, and serve. Finish tossing at the table. Serves six.
Note: Ask to have the prosciutto sliced 1/4- to -inch thick and chop into small cubes. For a meatless version of this dish, use 1 cup of slivered oil-packed sun-dried tomatoes and add them to the sauce before tossing with the pasta.
This week's recipes: Pasta with Green Garlic and Pea Shoots, Sugar Snap Salad with Berries and Local Chevre, Sesame Pea Shoot Salad
http://pressherald.mainetoday.com/story.php?id=194607&ac=Food
By BROOKE DOJNY
Portland Press Herald
The summer solstice is fast approaching, and Maine's long, long hours of daylight are beginning to produce welcome results in the garden and at the farmers' market.
Pea shoots, the tender leaves and tendrils -- and sometimes even flowers -- of pea plants, are showing up more and more, and have become one of those "new" ingredients with which chefs love to play.
The shoots are typically harvested from snow pea vines, although they can be from any type of garden pea. They are plucked from the growing point of the plant and should be young and tender. Choose shoots that look fresh, bright-green and crisp, wrap them in paper towels and store them in an open plastic bag in the refrigerator's vegetable bin.
They can be eaten raw (see the Sesame Pea Shoot Salad) or lightly cooked, as in this wonderful pasta dish.
Green garlic is another seasonal treat that appears at my farmers' market right about now.
The stalks look like scallions, and both the bulb and the leaf can be chopped and used as you would garlic cloves. The garlic also plays a role in the pasta recipe.
Sugar snap peas are an immensely satisfying garden plant. The vines seem to shoot up overnight at this time of year, producing their sweet pods in abundant profusion.
The only trick is remembering to pick every day so you can catch the sugar snaps when they're still young and tender.
They are featured here in combination with dried and fresh Maine berries, smoked salted almonds and crumbled local goat cheese in a composed salad that makes a lovely first course.
PASTA WITH GREEN GARLIC AND PEA SHOOTS
In this simple pasta preparation, pea shoots and green garlic (or garlic scapes) are both showcased. Some of the delicate shoots are chopped and added to the sauce, then whole tendrils are tossed with the hot pasta as it's served. A tomato salad and crusty bread would be perfect accompaniments.
4 tablespoons olive oil
1 cup diced prosciutto, about 6 ounces (see note)
1 cups finely chopped green garlic or garlic scapes
1 cup heavy cream
1 tablespoon lemon zest
3 tablespoons lemon juice
3 cups chopped pea shoots, plus 1 cups small whole shoots (about 12 ounces total)
1 pound thick-strand spaghetti (perciatelli) or regular spaghetti
1 cup pasta cooking water
1 cup grated pecorino Romano cheese
Salt and freshly ground black pepper
Heat the oil in a large skillet or saucepan. Add prosciutto and cook over medium heat, stirring occasionally, until it is tinged with brown, about 5 minutes. Remove with a slotted spoon to drain on paper towels, leaving drippings in pan. Add garlic to skillet and cook for 1 minute. Add cream, lemon zest and juice, and chopped pea shoots, bring to a simmer, and turn off heat.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Scoop out 1 cup of pasta cooking water and add to sauce to thin.
Drain pasta and toss with sauce and cheese. Transfer to shallow bowls or plates, scatter reserved prosciutto and 1 cup whole pea shoots over the top, grind black pepper over, and serve. Finish tossing at the table. Serves six.
Note: Ask to have the prosciutto sliced 1/4- to -inch thick and chop into small cubes. For a meatless version of this dish, use 1 cup of slivered oil-packed sun-dried tomatoes and add them to the sauce before tossing with the pasta.
This week's recipes: Pasta with Green Garlic and Pea Shoots, Sugar Snap Salad with Berries and Local Chevre, Sesame Pea Shoot Salad
http://pressherald.mainetoday.com/story.php?id=194607&ac=Food
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
Re: The Maine Ingredient
by Outspoken on Sat Jun 28, 2008 2:48 pm
Relish the radish, bellwether of the root crops
By BROOKE DOJNY
Portland Press Herald
Bright and pretty, radishes are the first root crop of spring and a sure sign of more good things to come.
Radishes of many varieties are popular around the world – large white daikon in Japan, for instance, and the black radish that has been grown for centuries in Eastern Europe.
In this country, we used to find only the bright red, round Cherry Belle radishes (sometimes lopped from their greens and sold in plastic bags, for heaven's sake), but now farmers are beginning to experiment with producing a whole array of colors and shapes – crimson, purple, pink, white and white-tipped, round, olive-shaped, oblong, even long.
The flesh is almost always snowy white but can also be streaked with pretty pink striations.
Radishes have a lovely crisp texture and are mildly peppery in flavor. Cooked (light braising until crisp-tender is best), they are not unlike their relative the turnip and can be an intriguing addition to meal.
More commonly, however, we eat them raw. Use radishes in salads or in one of these lovely hors d'oeuvres.
And a bonus: If the greens are in good shape, snip them off and, if they're small and tender, add to a salad; if older and a bit tough, cook and serve as you would any green.
RADISHES WITH SWEET BUTTER AND SEA SALT
This simple crudite is a specialty of the French countryside, where you can usually get superior sweet (unsalted) butter. If you have a source for fresh local butter, this is a wonderful use for it.
Expandable number of servings.
Radishes
Unsalted butter, softened
Sea salt or coarse salt
Trim radishes, leaving about an inch of stem, and cut in half lengthwise, trying for some stem on each half to use as a handle. Serve with a ramekin of butter (which is spread on the cut side of the radish), and salt for sprinkling.
RADISH AND CHIVE-FRUIT BUTTER CANAPES
These canapes require a little effort, but they are simply beautiful – and delicious.
Makes 30 to 40 canapes.
5 tablespoons butter, softened
1 tablespoon apricot preserves
1 tablespoon finely chopped chives
8 to 10 slices thin-sliced bread – whole wheat or white
About 6 radishes, thinly sliced
Chive spears
Salt
Stir together butter, preserves and chopped chives. Remove bread crusts and cut each slice into four quarters; spread with chive-fruit butter. Arrange three radish slices on each, top with chive spears, sprinkle with salt and serve. (Can be made an hour or two ahead, covered with damp paper towels, wrapped in plastic wrap and refrigerated.)
This week's recipes: Radishes with Sweet Butter and Sea Salt, Radish and Chive-Fruit Butter Canapes, Radish and Melon Salsa
http://pressherald.mainetoday.com/story.php?id=195910&ac=Food
By BROOKE DOJNY
Portland Press Herald
Bright and pretty, radishes are the first root crop of spring and a sure sign of more good things to come.
Radishes of many varieties are popular around the world – large white daikon in Japan, for instance, and the black radish that has been grown for centuries in Eastern Europe.
In this country, we used to find only the bright red, round Cherry Belle radishes (sometimes lopped from their greens and sold in plastic bags, for heaven's sake), but now farmers are beginning to experiment with producing a whole array of colors and shapes – crimson, purple, pink, white and white-tipped, round, olive-shaped, oblong, even long.
The flesh is almost always snowy white but can also be streaked with pretty pink striations.
Radishes have a lovely crisp texture and are mildly peppery in flavor. Cooked (light braising until crisp-tender is best), they are not unlike their relative the turnip and can be an intriguing addition to meal.
More commonly, however, we eat them raw. Use radishes in salads or in one of these lovely hors d'oeuvres.
And a bonus: If the greens are in good shape, snip them off and, if they're small and tender, add to a salad; if older and a bit tough, cook and serve as you would any green.
RADISHES WITH SWEET BUTTER AND SEA SALT
This simple crudite is a specialty of the French countryside, where you can usually get superior sweet (unsalted) butter. If you have a source for fresh local butter, this is a wonderful use for it.
Expandable number of servings.
Radishes
Unsalted butter, softened
Sea salt or coarse salt
Trim radishes, leaving about an inch of stem, and cut in half lengthwise, trying for some stem on each half to use as a handle. Serve with a ramekin of butter (which is spread on the cut side of the radish), and salt for sprinkling.
RADISH AND CHIVE-FRUIT BUTTER CANAPES
These canapes require a little effort, but they are simply beautiful – and delicious.
Makes 30 to 40 canapes.
5 tablespoons butter, softened
1 tablespoon apricot preserves
1 tablespoon finely chopped chives
8 to 10 slices thin-sliced bread – whole wheat or white
About 6 radishes, thinly sliced
Chive spears
Salt
Stir together butter, preserves and chopped chives. Remove bread crusts and cut each slice into four quarters; spread with chive-fruit butter. Arrange three radish slices on each, top with chive spears, sprinkle with salt and serve. (Can be made an hour or two ahead, covered with damp paper towels, wrapped in plastic wrap and refrigerated.)
This week's recipes: Radishes with Sweet Butter and Sea Salt, Radish and Chive-Fruit Butter Canapes, Radish and Melon Salsa
http://pressherald.mainetoday.com/story.php?id=195910&ac=Food
Last edited by Outspoken on Thu Jul 03, 2008 7:59 pm; edited 1 time in total
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
Re: The Maine Ingredient
by Outspoken on Thu Jul 03, 2008 7:58 pm
For dinner on the Fourth? Salmon and peas, of course
By BROOKE DOJNY
Portland Press Herald
In early Maine days, when the state's largest rivers – the Kennebec, Androscoggin and Penobscot – ran rich with salmon, Independence Day was rung in with the fruits of the early summer season.
The traditional celebratory meal consisted of salmon with egg sauce, fresh green peas, tiny new potatoes, and strawberry shortcake for dessert. This 2008 menu is updated only slightly.
I suggest grilling the salmon (grilling always imparts such terrific flavor), and I've created a lighter-than-standard egg sauce by using a wine/clam juice/cream base rather than the old-fashioned white sauce.
Here's one occasion when fresh peas are almost mandatory. Shelling is time-consuming, but you can make a game of it. Gather all the family, divide the peas into equal portions, and see who can shell theirs fastest.
Steam the smallest new potatoes you can find (the egg sauce is great with them, too), and serve this one giant shortcake for dessert.
GRILLED FOURTH-OF-JULY SALMON WITH CHIVE EGG SAUCE
If it's raining, roast the fish in a 450-degree oven instead.
CHIVE EGG SAUCE:
3 tablespoons unsalted butter
2 tablespoons minced shallots
cup dry white wine
cup bottled clam juice
1 cup heavy cream
teaspoon salt, or to taste
teaspoon freshly ground black pepper, or to taste
2 hard-cooked eggs, coarsely chopped
1 tablespoon lemon juice
3 tablespoons snipped chives
GRILLED SALMON:
6 salmon steaks or fillets, 6 to 7 ounces each
2 tablespoons olive oil
Salt and freshly ground black pepper
Chive spears (with purple flowers attached if possible) for garnish
Lemon wedges
For the sauce, melt butter in a medium-sized saucepan. Add shallots and cook over medium heat for 1 minute.
Add wine and clam juice, bring to a boil, and cook briskly until reduced by about one-third, 2 to 3 minutes. Add cream and simmer over medium heat until slightly reduced and thickened, about 2 minutes.
Season with salt and pepper. Add chopped eggs and lemon juice and stir gently so as not to break up the egg yolks too much. (The sauce can be made up to 24 hours ahead and refrigerated. Reheat in a microwave and stir in chives before serving.)
Build a moderately hot charcoal fire or preheat a gas grill. Make sure grill rack is oiled.
Brush salmon on both sides with oil and season with salt and pepper. Grill the fish, turning carefully once with a large spatula, until flesh is opaque in the thickest part, about 5 minutes per half-inch of thickness.
Transfer to a serving platter and garnish with chive spears and lemon. Pass chive egg sauce in a sauceboat for spooning over fish.
Serves six.
This week's recipes: Grilled Fourth-of-July Salmon with Chive Egg Sauce, Fresh Peas with Butter and Sugar, A Single Large Strawberry Shortcake
http://pressherald.mainetoday.com/story.php?id=197159&ac=Food&pg=2
By BROOKE DOJNY
Portland Press Herald
In early Maine days, when the state's largest rivers – the Kennebec, Androscoggin and Penobscot – ran rich with salmon, Independence Day was rung in with the fruits of the early summer season.
The traditional celebratory meal consisted of salmon with egg sauce, fresh green peas, tiny new potatoes, and strawberry shortcake for dessert. This 2008 menu is updated only slightly.
I suggest grilling the salmon (grilling always imparts such terrific flavor), and I've created a lighter-than-standard egg sauce by using a wine/clam juice/cream base rather than the old-fashioned white sauce.
Here's one occasion when fresh peas are almost mandatory. Shelling is time-consuming, but you can make a game of it. Gather all the family, divide the peas into equal portions, and see who can shell theirs fastest.
Steam the smallest new potatoes you can find (the egg sauce is great with them, too), and serve this one giant shortcake for dessert.
GRILLED FOURTH-OF-JULY SALMON WITH CHIVE EGG SAUCE
If it's raining, roast the fish in a 450-degree oven instead.
CHIVE EGG SAUCE:
3 tablespoons unsalted butter
2 tablespoons minced shallots
cup dry white wine
cup bottled clam juice
1 cup heavy cream
teaspoon salt, or to taste
teaspoon freshly ground black pepper, or to taste
2 hard-cooked eggs, coarsely chopped
1 tablespoon lemon juice
3 tablespoons snipped chives
GRILLED SALMON:
6 salmon steaks or fillets, 6 to 7 ounces each
2 tablespoons olive oil
Salt and freshly ground black pepper
Chive spears (with purple flowers attached if possible) for garnish
Lemon wedges
For the sauce, melt butter in a medium-sized saucepan. Add shallots and cook over medium heat for 1 minute.
Add wine and clam juice, bring to a boil, and cook briskly until reduced by about one-third, 2 to 3 minutes. Add cream and simmer over medium heat until slightly reduced and thickened, about 2 minutes.
Season with salt and pepper. Add chopped eggs and lemon juice and stir gently so as not to break up the egg yolks too much. (The sauce can be made up to 24 hours ahead and refrigerated. Reheat in a microwave and stir in chives before serving.)
Build a moderately hot charcoal fire or preheat a gas grill. Make sure grill rack is oiled.
Brush salmon on both sides with oil and season with salt and pepper. Grill the fish, turning carefully once with a large spatula, until flesh is opaque in the thickest part, about 5 minutes per half-inch of thickness.
Transfer to a serving platter and garnish with chive spears and lemon. Pass chive egg sauce in a sauceboat for spooning over fish.
Serves six.
This week's recipes: Grilled Fourth-of-July Salmon with Chive Egg Sauce, Fresh Peas with Butter and Sugar, A Single Large Strawberry Shortcake
http://pressherald.mainetoday.com/story.php?id=197159&ac=Food&pg=2
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
The great scape: Curly tendrils a garlic lover's dream
by Outspoken on Sat Jul 12, 2008 6:26 am
The great scape: Curly tendrils a garlic lover's dream
By BROOKE DOJNY
Portland Press Herald
"Scape" is an old botanical term for a stalk that rises from a root. Certain varieties of garlic produce scapes that ascend through the leaves and then twist into a curl or coil topped by a seed-like bulb.
If left to develop naturally, the garlic plant will throw all its energy into the flower, but when the scapes are harvested in full curl, they themselves are edible -- crisp and delicious, with a milder flavor than head garlic. Lots of Maine farmers' markets sell them now, and they're even starting to appear in local supermarkets.
Make your own pesto for this easy garlic scape pizza, or use the scapes in one of the other ways suggested below.
GARLIC SCAPE PIZZA
One 12-inch round pizza dough (homemade or purchased, or use focaccia)
1/2 cup garlic scape pesto (see below) or good quality store-bought pesto
About 6 garlic scapes
1/3 cup fresh goat cheese
1 to 2 tablespoons olive oil
Preheat oven to 400 degrees. Place dough on baking sheet, spread with pesto, arrange garlic scapes overlapping, dot with goat cheese and drizzle with oil.
Bake in preheated oven until crust browns, cheese softens and garlic scapes are crispy and tinged with dark brown (10 to 15 minutes). Cut in wedges and serve.
Makes two to three servings.
GARLIC SCAPE PESTO
cup coarsely chopped garlic scapes
cup packed parsley sprigs
1/3 cup shredded Parmesan cheese
1/3 cup pine nuts or other nuts
cup olive oil
Salt and freshly ground black pepper
In a food processor, pulse together the garlic scapes, parsley, cheese and nuts. With motor running, slowly pour in oil and process to make a slightly coarse paste. Season with salt and pepper to taste.
This pesto will stay bright-green for several days in the refrigerator or can be frozen.
http://pressherald.mainetoday.com/story.php?id=198382&ac=Food
By BROOKE DOJNY
Portland Press Herald
"Scape" is an old botanical term for a stalk that rises from a root. Certain varieties of garlic produce scapes that ascend through the leaves and then twist into a curl or coil topped by a seed-like bulb.
If left to develop naturally, the garlic plant will throw all its energy into the flower, but when the scapes are harvested in full curl, they themselves are edible -- crisp and delicious, with a milder flavor than head garlic. Lots of Maine farmers' markets sell them now, and they're even starting to appear in local supermarkets.
Make your own pesto for this easy garlic scape pizza, or use the scapes in one of the other ways suggested below.
GARLIC SCAPE PIZZA
One 12-inch round pizza dough (homemade or purchased, or use focaccia)
1/2 cup garlic scape pesto (see below) or good quality store-bought pesto
About 6 garlic scapes
1/3 cup fresh goat cheese
1 to 2 tablespoons olive oil
Preheat oven to 400 degrees. Place dough on baking sheet, spread with pesto, arrange garlic scapes overlapping, dot with goat cheese and drizzle with oil.
Bake in preheated oven until crust browns, cheese softens and garlic scapes are crispy and tinged with dark brown (10 to 15 minutes). Cut in wedges and serve.
Makes two to three servings.
GARLIC SCAPE PESTO
cup coarsely chopped garlic scapes
cup packed parsley sprigs
1/3 cup shredded Parmesan cheese
1/3 cup pine nuts or other nuts
cup olive oil
Salt and freshly ground black pepper
In a food processor, pulse together the garlic scapes, parsley, cheese and nuts. With motor running, slowly pour in oil and process to make a slightly coarse paste. Season with salt and pepper to taste.
This pesto will stay bright-green for several days in the refrigerator or can be frozen.
http://pressherald.mainetoday.com/story.php?id=198382&ac=Food
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
Marvelous mesclun even better with crab cakes on top
by Outspoken on Sat Jul 19, 2008 8:08 am
Marvelous mesclun even better with crab cakes on top
Portland Press Herald
Gathering farmers' market produce in the summer in Maine is a total delight -- not least of all because of the marvelous mesclun mixes available.
My local CSA (Community Supported Agriculture) farm -- Carding Brook Farm in Brooklin -- happens to grow what to me is an absolutely perfectly balanced blend of baby lettuces.
It's an ever-changing combination of mildly sweet, bitter and sharply peppery greens.
The mix usually includes some combination tender lettuce leaves (Bibb or Boston), arugula, a mustard such as mizuna, tatsoi, red Russian kale, baby Swiss chard leaves, a cress, a curly endive, pea shoots and a signature edible blossom or two such as borage, nasturtium, viola or calendula.
Mesclun is a Provencal word meaning mix, and is traditionally a blend of the first lettuces of spring. Of course, it's now hugely popular here, and bagged mesclun has become a big agri-business crop.
Don't get me wrong, I buy it (and greatly appreciate it) in the winter months. But come spring, it's local mesclun every day all week, all summer long for me.
MESCLUN GREENS WITH MY FAVORITE VINAIGRETTE
This is my favorite basic French-style vinaigrette formula, the one I prefer for dressing delicate greens such as baby lettuces. Vinaigrette comes close to being an all-purpose sauce, good not only on salad but also on roasted or other cooked vegetables, as well as grilled meat or fish.
I usually double this dressing recipe so that it's always there in the refrigerator, standing at the ready. If you use the 4 tablespoons of vinegar, this formula veers toward the slightly sharp side, but you can adjust it by using the smaller amount of vinegar if you like.
3 to 4 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
11/2 tablespoons minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon granulated sugar
8 tablespoons good olive oil or a combination of olive and vegetable oils
6 handfuls mesclun greens
To make the dressing, whisk together vinegar, salt, pepper, shallots, mustard and sugar. Whisk in oil.
Use immediately or store in a covered container in the refrigerator for up to a week. Shake or whisk again before using.
In a large salad bowl, toss greens with enough dressing to coat the leaves, and serve.
Serves four to six.
Today's recipes: Mesclun Greens with My Favorite Vinaigrette, and Maine Crab Cakes on Local Greens Vinaigrette
http://pressherald.mainetoday.com/story.php?id=199717&ac=Food
Portland Press Herald
Gathering farmers' market produce in the summer in Maine is a total delight -- not least of all because of the marvelous mesclun mixes available.
My local CSA (Community Supported Agriculture) farm -- Carding Brook Farm in Brooklin -- happens to grow what to me is an absolutely perfectly balanced blend of baby lettuces.
It's an ever-changing combination of mildly sweet, bitter and sharply peppery greens.
The mix usually includes some combination tender lettuce leaves (Bibb or Boston), arugula, a mustard such as mizuna, tatsoi, red Russian kale, baby Swiss chard leaves, a cress, a curly endive, pea shoots and a signature edible blossom or two such as borage, nasturtium, viola or calendula.
Mesclun is a Provencal word meaning mix, and is traditionally a blend of the first lettuces of spring. Of course, it's now hugely popular here, and bagged mesclun has become a big agri-business crop.
Don't get me wrong, I buy it (and greatly appreciate it) in the winter months. But come spring, it's local mesclun every day all week, all summer long for me.
MESCLUN GREENS WITH MY FAVORITE VINAIGRETTE
This is my favorite basic French-style vinaigrette formula, the one I prefer for dressing delicate greens such as baby lettuces. Vinaigrette comes close to being an all-purpose sauce, good not only on salad but also on roasted or other cooked vegetables, as well as grilled meat or fish.
I usually double this dressing recipe so that it's always there in the refrigerator, standing at the ready. If you use the 4 tablespoons of vinegar, this formula veers toward the slightly sharp side, but you can adjust it by using the smaller amount of vinegar if you like.
3 to 4 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
11/2 tablespoons minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon granulated sugar
8 tablespoons good olive oil or a combination of olive and vegetable oils
6 handfuls mesclun greens
To make the dressing, whisk together vinegar, salt, pepper, shallots, mustard and sugar. Whisk in oil.
Use immediately or store in a covered container in the refrigerator for up to a week. Shake or whisk again before using.
In a large salad bowl, toss greens with enough dressing to coat the leaves, and serve.
Serves four to six.
Today's recipes: Mesclun Greens with My Favorite Vinaigrette, and Maine Crab Cakes on Local Greens Vinaigrette
http://pressherald.mainetoday.com/story.php?id=199717&ac=Food
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
Re: The Maine Ingredient
by Outspoken on Sat Jul 26, 2008 8:48 am
The Maine Ingredient: Fennel's fine flavor should be found out
By BROOKE DOJNY
Portland Press Herald
Known as "finocchio" in Italy, fennel is another of those Mediterranean vegetables that now have found favor in this country.
Fennel's characteristic taste is compared to licorice or anise, but it is lighter than either. It is delicious eaten raw with dips or in salads.
When fennel is cooked -- and it is good roasted, braised, grilled or sauted -- its flavor mellows and becomes a bit more delicate.
Fennel in farmers' markets is usually sold with its beautiful, aromatic, feathery green fronds intact. The fronds are edible, and can be used judiciously to garnish any fennel dish.
FENNEL FRITTATA
In this Italian egg dish, the fennel is lightly cooked so it retains quite a bit of its anise flavor as well as some of its crunchy texture.
2 tablespoons olive oil
2 cups sliced fennel bulb
1 cup sliced onions
5 large eggs
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 cup shredded mozzarella or other soft mild cheese
2 tablespoons grated Parmesan
1/4 cup chopped fennel fronds
Heat oil in 10-inch skillet with ovenproof handle. Add fennel and onions and cook over medium to medium-high heat until vegetables begin to soften and brown, about 5 minutes.
Preheat broiler. In a bowl, whisk eggs with salt and pepper. Stir in mozzarella and pour over fennel in skillet. Cover and cook over very low heat until eggs are almost set on top, 5 to 8 minutes.
Sprinkle with Parmesan and run skillet under broiler until top is just set, about 1 minute. Scatter fennel fronds over top, cut into wedges and serve.
Serves two to three.
Today's Recipes: Fennel Frittata, Crunchy Fennel Salad, Grilled Fennel
http://pressherald.mainetoday.com/story.php?id=200870&ac=Food
By BROOKE DOJNY
Portland Press Herald
Known as "finocchio" in Italy, fennel is another of those Mediterranean vegetables that now have found favor in this country.
Fennel's characteristic taste is compared to licorice or anise, but it is lighter than either. It is delicious eaten raw with dips or in salads.
When fennel is cooked -- and it is good roasted, braised, grilled or sauted -- its flavor mellows and becomes a bit more delicate.
Fennel in farmers' markets is usually sold with its beautiful, aromatic, feathery green fronds intact. The fronds are edible, and can be used judiciously to garnish any fennel dish.
FENNEL FRITTATA
In this Italian egg dish, the fennel is lightly cooked so it retains quite a bit of its anise flavor as well as some of its crunchy texture.
2 tablespoons olive oil
2 cups sliced fennel bulb
1 cup sliced onions
5 large eggs
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 cup shredded mozzarella or other soft mild cheese
2 tablespoons grated Parmesan
1/4 cup chopped fennel fronds
Heat oil in 10-inch skillet with ovenproof handle. Add fennel and onions and cook over medium to medium-high heat until vegetables begin to soften and brown, about 5 minutes.
Preheat broiler. In a bowl, whisk eggs with salt and pepper. Stir in mozzarella and pour over fennel in skillet. Cover and cook over very low heat until eggs are almost set on top, 5 to 8 minutes.
Sprinkle with Parmesan and run skillet under broiler until top is just set, about 1 minute. Scatter fennel fronds over top, cut into wedges and serve.
Serves two to three.
Today's Recipes: Fennel Frittata, Crunchy Fennel Salad, Grilled Fennel
http://pressherald.mainetoday.com/story.php?id=200870&ac=Food
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
Re: The Maine Ingredient
by Outspoken on Sat Aug 16, 2008 6:46 am
To market, and don't miss a beet
By BROOKE DOJNY
Portland Press Herald
Earthy and sweet, beets are another vegetable that has been "rediscovered" in recent years. Growers have branched out beyond the standard old-fashioned variety and now produce golden, orange and candy-striped (Chioggia) beets, as well as different shapes of the vegetable.
On the Blue Hill peninsula, both Chip Angell at the Brookin Inn and Jonathan Chase at Buck's in Brooksville almost always have some sort of beet salad on their menus.
At farmers' markets, beets come attached to a dividend -- their greens. Look for greens that are unwilted and without tatters and are moist and fresh.
When you get them home, cut off the greens, leaving about an inch attached to the beets, and store separately. Cook the greens just as you would chard -- that is, steam or braise the leaves whole, sliced or chopped, and serve with butter and a spritz of lemon juice or white wine vinegar.
While beets can be boiled or steamed, my favorite way to cook them is by oven-roasting. The beets don't get water-logged -- on the contrary, the dry heat sweetens and concentrates their flavor. Once baked, they retain their freshness for several days, so be sure to cook extra.
ROASTED BEETS
Beets (any number), rinsed and trimmed, leaving about 1 inch of stems
Preheat oven to 375 degrees. Place beets on a double thickness of foil and wrap loosely. Roast for 45 minutes to 1 hour (depending on size), until tender. You can pierce right through the foil to test. When cool enough to handle, trim stems and slip off skins. Serve immediately or refrigerate for up to three days.
BEET SALAD WITH GOAT CHEESE AND WALNUTS
This wonderful composed salad is similar to some I've eaten at local restaurants. It makes a great first course.
LEMON-THYME VINAIGRETTE:
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 shallot, minced
1 teaspoon sugar
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh thyme
SALAD:
8 small or 4 medium-large beets, roasted and sliced
2 to 3 ounces goat cheese, plain or herbed
1 cup coarsely chopped walnuts, lightly toasted in a small skillet until fragrant and one shade darker
4 small handfuls mesclun greens
Make lemon-thyme vinaigrette by stirring or shaking all ingredients together in a covered container.
Preheat broiler. If goat cheese is in a log, slice into -inch-thick rounds. If not, shape 1-tablespoon portions of cheese into rough rounds. Place on oiled baking sheet. Broil, about six inches from element, until cheese begins to melt, watching carefully. (Softer cheese may spread a bit on baking sheet. That's OK.)
Divide mesclun among four plates, arrange beets over, and drizzle with vinaigrette. Use a spatula to transfer cheese and place atop beets. Scatter with walnuts, drizzle with a bit more vinaigrette, and serve.
Serves four.
Today's Recipes: ROASTED BEETS, BEET SALAD WITH GOAT CHEESE AND WALNUTS, and DILLY PICKLED BEET SALAD
http://pressherald.mainetoday.com/story.php?id=204387&ac=Food
By BROOKE DOJNY
Portland Press Herald
Earthy and sweet, beets are another vegetable that has been "rediscovered" in recent years. Growers have branched out beyond the standard old-fashioned variety and now produce golden, orange and candy-striped (Chioggia) beets, as well as different shapes of the vegetable.
On the Blue Hill peninsula, both Chip Angell at the Brookin Inn and Jonathan Chase at Buck's in Brooksville almost always have some sort of beet salad on their menus.
At farmers' markets, beets come attached to a dividend -- their greens. Look for greens that are unwilted and without tatters and are moist and fresh.
When you get them home, cut off the greens, leaving about an inch attached to the beets, and store separately. Cook the greens just as you would chard -- that is, steam or braise the leaves whole, sliced or chopped, and serve with butter and a spritz of lemon juice or white wine vinegar.
While beets can be boiled or steamed, my favorite way to cook them is by oven-roasting. The beets don't get water-logged -- on the contrary, the dry heat sweetens and concentrates their flavor. Once baked, they retain their freshness for several days, so be sure to cook extra.
ROASTED BEETS
Beets (any number), rinsed and trimmed, leaving about 1 inch of stems
Preheat oven to 375 degrees. Place beets on a double thickness of foil and wrap loosely. Roast for 45 minutes to 1 hour (depending on size), until tender. You can pierce right through the foil to test. When cool enough to handle, trim stems and slip off skins. Serve immediately or refrigerate for up to three days.
BEET SALAD WITH GOAT CHEESE AND WALNUTS
This wonderful composed salad is similar to some I've eaten at local restaurants. It makes a great first course.
LEMON-THYME VINAIGRETTE:
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 shallot, minced
1 teaspoon sugar
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh thyme
SALAD:
8 small or 4 medium-large beets, roasted and sliced
2 to 3 ounces goat cheese, plain or herbed
1 cup coarsely chopped walnuts, lightly toasted in a small skillet until fragrant and one shade darker
4 small handfuls mesclun greens
Make lemon-thyme vinaigrette by stirring or shaking all ingredients together in a covered container.
Preheat broiler. If goat cheese is in a log, slice into -inch-thick rounds. If not, shape 1-tablespoon portions of cheese into rough rounds. Place on oiled baking sheet. Broil, about six inches from element, until cheese begins to melt, watching carefully. (Softer cheese may spread a bit on baking sheet. That's OK.)
Divide mesclun among four plates, arrange beets over, and drizzle with vinaigrette. Use a spatula to transfer cheese and place atop beets. Scatter with walnuts, drizzle with a bit more vinaigrette, and serve.
Serves four.
Today's Recipes: ROASTED BEETS, BEET SALAD WITH GOAT CHEESE AND WALNUTS, and DILLY PICKLED BEET SALAD
http://pressherald.mainetoday.com/story.php?id=204387&ac=Food
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
Re: The Maine Ingredient
by Outspoken on Sat Aug 23, 2008 6:51 am
Variations on summer-squash theme are blossoming
By BROOKE DOJNY
Portland Press Herald
As anyone who grows a garden or visits a farmers' market knows, summer squash does extremely well in Maine and is a very rewarding crop to grow – or to buy.
Pure yellow and yellow-and-green-striped zucchini, new varieties of pretty scalloped-edge patty pan, sweetly curling yellow crookneck squash – all are beautiful to look at and tasty to eat.
When I get the early season baby squash with blossoms still attached, I love to leave them whole and simply steam them and toss with sweet butter and salt and pepper. Other options follow.
SAUTEED SUMMER SQUASH AND THEIR BLOSSOMS
This Greek-style saute is great when squash is slightly more mature. And the deep-fried blossoms are one of those special once-a-season treats.
About 2 pounds zucchini (any color) and/or yellow crookneck squash with blossoms
2 tablespoons butter
2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon honey
3 to 4 tablespoons torn mint leaves
Remove blossoms and set aside. Cut squash into quarter-inch slices. Heat butter and oil in a very large skillet over high heat. Add squash, sprinkle with salt and pepper and cook, stirring occasionally, until squash is tender and begins to brown, 10 to 15 minutes.
Rinse blossoms and cut into half-inch crosswise rings. Add to skillet along with honey and mint, stir, and cook for 1 minute.
Serves four.
BLOSSOMS FRIED IN HERBED BATTER
Rinse about 12 squash blossoms (inspecting to remove any insects) and set upside down, umbrella-like, on a paper towel to drain. In a bowl, whisk together 1/2 cup flour and 1/4 teaspoon salt. Whisk in 1/2 cup water and 1 tablespoon minced basil, thyme, chives or sage, adding more water if necessary to make a light batter.
In a large deep skillet, heat about 1 inch of vegetable oil to 350 degrees. Dip blossoms in batter and fry in hot oil, about three at a time, turning once, until golden, about a minute.
Drain on paper towels, sprinkle with salt (fleur de sel is wonderful here) and serve. Eat with fingers.
Today's recipes: SAUTEED SUMMER SQUASH AND THEIR BLOSSOMS, BLOSSOMS FRIED IN HERBED BATTER, and GARLIC CRUMB-STUFFED SUMMER SQUASH
http://pressherald.mainetoday.com/story.php?id=205581&ac=Food
By BROOKE DOJNY
Portland Press Herald
As anyone who grows a garden or visits a farmers' market knows, summer squash does extremely well in Maine and is a very rewarding crop to grow – or to buy.
Pure yellow and yellow-and-green-striped zucchini, new varieties of pretty scalloped-edge patty pan, sweetly curling yellow crookneck squash – all are beautiful to look at and tasty to eat.
When I get the early season baby squash with blossoms still attached, I love to leave them whole and simply steam them and toss with sweet butter and salt and pepper. Other options follow.
SAUTEED SUMMER SQUASH AND THEIR BLOSSOMS
This Greek-style saute is great when squash is slightly more mature. And the deep-fried blossoms are one of those special once-a-season treats.
About 2 pounds zucchini (any color) and/or yellow crookneck squash with blossoms
2 tablespoons butter
2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon honey
3 to 4 tablespoons torn mint leaves
Remove blossoms and set aside. Cut squash into quarter-inch slices. Heat butter and oil in a very large skillet over high heat. Add squash, sprinkle with salt and pepper and cook, stirring occasionally, until squash is tender and begins to brown, 10 to 15 minutes.
Rinse blossoms and cut into half-inch crosswise rings. Add to skillet along with honey and mint, stir, and cook for 1 minute.
Serves four.
BLOSSOMS FRIED IN HERBED BATTER
Rinse about 12 squash blossoms (inspecting to remove any insects) and set upside down, umbrella-like, on a paper towel to drain. In a bowl, whisk together 1/2 cup flour and 1/4 teaspoon salt. Whisk in 1/2 cup water and 1 tablespoon minced basil, thyme, chives or sage, adding more water if necessary to make a light batter.
In a large deep skillet, heat about 1 inch of vegetable oil to 350 degrees. Dip blossoms in batter and fry in hot oil, about three at a time, turning once, until golden, about a minute.
Drain on paper towels, sprinkle with salt (fleur de sel is wonderful here) and serve. Eat with fingers.
Today's recipes: SAUTEED SUMMER SQUASH AND THEIR BLOSSOMS, BLOSSOMS FRIED IN HERBED BATTER, and GARLIC CRUMB-STUFFED SUMMER SQUASH
http://pressherald.mainetoday.com/story.php?id=205581&ac=Food
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
Re: The Maine Ingredient
by Outspoken on Sat Sep 06, 2008 7:41 am
So small, and yet so sweet
By BROOKE DOJNY
Portland Press Herald
Did you think we could possibly get past summer without doing a column about blueberries? I'm talking, of course, about our fabulous Maine low-bush blueberries – tiny, sweet-tart, juicy and with a hint of flavor of the wild northern barrens from which they spring.
We eat blueberries every single day during their four- to six-week season – out of hand as a snack, on cereal or with yogurt for breakfast, baked into muffins, cobblers, crisps and – when feeling ambitious – pies.
Here are two slightly unusual dessert recipes to showcase the fruit – a rustic croustade (or tart) from my book "Dishing Up Maine" and a recipe for simple fruit squares from Tidal Falls Lobster Restaurant in Hancock, which can be found in the second edition of my "New England Clam Shack Cookbook."
RUSTIC SUMMER BERRY CROUSTADE
This hand-formed tart, with its hidden sprinkling of sweet sliced almonds under the fruit filling, has the virtue of being simultaneously down-to-earth, yet very sophisticated – a winning combination in my book.
You can make it with whatever berries or other summer fruit are at their peak (see note) and proudly serve it as the delectable finish to almost any meal you can think of.
PASTRY:
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut in small pieces
About 4 tablespoons ice water
FILLING:
2 1/2 cups blueberries (see note)
1/2 cup sugar
2 1/2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1 egg beaten with 2 teaspoons water
1/3 cup sliced almonds
1 tablespoon cold unsalted butter, cut in 3 or 4 pieces
Powdered sugar
Vanilla ice cream, if desired
In a food processor, combine flour, sugar and salt. Pulse to mix. Distribute butter over and process in short bursts until mixture is about the size of small peas. Sprinkle on 3 tablespoons of ice water and pulse just until no dry flour remains and dough begins to clump together. If too dry, sprinkle on the remaining 1 tablespoon water and pulse again.
Turn out onto a sheet of plastic wrap, gather into a ball, flatten to a 5-inch disc and refrigerate for at least 30 minutes.
For filling, toss berries with sugar, cornstarch, lemon juice and cinnamon in a large bowl.
Preheat oven to 425 degrees.
On a lightly floured surface, roll pastry out to a 13-inch round. Do not trim the edges, as they are supposed to be ragged. Transfer to a large rimmed baking sheet, patching any tears by pressing dough together with your fingers. Brush with egg glaze and sprinkle with almonds. Spoon filling onto dough, mounding it slightly higher in the center and leaving a 2-inch border all around.
Fold border in, pleating it as necessary to make an uneven 1 1/2-inch-wide edge. Scatter butter over the fruit and brush edges with the egg glaze.
Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue to bake for 20 to 30 minutes, until pastry is golden brown and blueberry juices are bubbly. Transfer to a wire rack with a large spatula to cool.
Sprinkle with powdered sugar and serve slightly warm or at room temperature, with scoops of ice cream if desired.
One 9-inch tart serves 6 to 8.
NOTE: You can make this tart with just blueberries or other fruit combinations such as blueberries and raspberries, blueberries and sliced peaches, or raspberries and rhubarb.
Today's Recipes: RUSTIC SUMMER BERRY CROUSTADE, TIDAL FALLS BLUEBERRY SQUARES
http://pressherald.mainetoday.com/story.php?id=207958&ac=Food
By BROOKE DOJNY
Portland Press Herald
Did you think we could possibly get past summer without doing a column about blueberries? I'm talking, of course, about our fabulous Maine low-bush blueberries – tiny, sweet-tart, juicy and with a hint of flavor of the wild northern barrens from which they spring.
We eat blueberries every single day during their four- to six-week season – out of hand as a snack, on cereal or with yogurt for breakfast, baked into muffins, cobblers, crisps and – when feeling ambitious – pies.
Here are two slightly unusual dessert recipes to showcase the fruit – a rustic croustade (or tart) from my book "Dishing Up Maine" and a recipe for simple fruit squares from Tidal Falls Lobster Restaurant in Hancock, which can be found in the second edition of my "New England Clam Shack Cookbook."
RUSTIC SUMMER BERRY CROUSTADE
This hand-formed tart, with its hidden sprinkling of sweet sliced almonds under the fruit filling, has the virtue of being simultaneously down-to-earth, yet very sophisticated – a winning combination in my book.
You can make it with whatever berries or other summer fruit are at their peak (see note) and proudly serve it as the delectable finish to almost any meal you can think of.
PASTRY:
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut in small pieces
About 4 tablespoons ice water
FILLING:
2 1/2 cups blueberries (see note)
1/2 cup sugar
2 1/2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1 egg beaten with 2 teaspoons water
1/3 cup sliced almonds
1 tablespoon cold unsalted butter, cut in 3 or 4 pieces
Powdered sugar
Vanilla ice cream, if desired
In a food processor, combine flour, sugar and salt. Pulse to mix. Distribute butter over and process in short bursts until mixture is about the size of small peas. Sprinkle on 3 tablespoons of ice water and pulse just until no dry flour remains and dough begins to clump together. If too dry, sprinkle on the remaining 1 tablespoon water and pulse again.
Turn out onto a sheet of plastic wrap, gather into a ball, flatten to a 5-inch disc and refrigerate for at least 30 minutes.
For filling, toss berries with sugar, cornstarch, lemon juice and cinnamon in a large bowl.
Preheat oven to 425 degrees.
On a lightly floured surface, roll pastry out to a 13-inch round. Do not trim the edges, as they are supposed to be ragged. Transfer to a large rimmed baking sheet, patching any tears by pressing dough together with your fingers. Brush with egg glaze and sprinkle with almonds. Spoon filling onto dough, mounding it slightly higher in the center and leaving a 2-inch border all around.
Fold border in, pleating it as necessary to make an uneven 1 1/2-inch-wide edge. Scatter butter over the fruit and brush edges with the egg glaze.
Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue to bake for 20 to 30 minutes, until pastry is golden brown and blueberry juices are bubbly. Transfer to a wire rack with a large spatula to cool.
Sprinkle with powdered sugar and serve slightly warm or at room temperature, with scoops of ice cream if desired.
One 9-inch tart serves 6 to 8.
NOTE: You can make this tart with just blueberries or other fruit combinations such as blueberries and raspberries, blueberries and sliced peaches, or raspberries and rhubarb.
Today's Recipes: RUSTIC SUMMER BERRY CROUSTADE, TIDAL FALLS BLUEBERRY SQUARES
http://pressherald.mainetoday.com/story.php?id=207958&ac=Food
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
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