Author Archive
Posted by Laura Cabot in Blogs & Sites, book, Books, cookbook, Estonia, Food and Drink, Gardening, lamb's quarters, Lamb's Quarters with Feta, Local Ingredients, Maine Chefs, Maine Perspective, Marika Blossfeldt, New York's Institute for Integrative Nutrition, Polli Talu Arts Center, recipe, Recipes, regional cuisine, Travel, wild edibles plants
Essential Nourishment is a book that is chock-a-block full of wholesome and visually appealing recipes as well as gorgeous photographs of food and European country scenery. Pretty soon, we will have plenty of these lamb’s quarters here in my gardens! B…
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Posted by Laura Cabot in Blogs & Sites, cake, Food and Drink, Food Traditions, Francine Bistro, Gardening, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, Maine Restaurants, Parsnip and Maple Syrup Cake, parsnips, recipe, Recipes, Waldoboro
Spring has sprung and if you are like many Mainers, you might be out in the garden digging the first spring parsnips out from under the straw mulch. Once you’ve had your fill of skillet fried beauties, try this recipe for what I believe will be the “ne…
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Posted by Laura Cabot in Argentinian drink, Blogs & Sites, Coke, Cooking With Fernet Branca, drink, Food and Drink, Food Traditions, Laura Cabot Catering, Maine Chefs, Maine Perspective, recipe, Recipes, Travel, Waldoboro
Here is a recipe for drinking Fernet Branca the way “portenos” do (people of the port, as in the port of Buenos Aires).
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Posted by Laura Cabot in Blogs & Sites, chickweed, edible weeds, first greens of spring, Food and Drink, Gardening, greens, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, recipe, Recipes, Vegetarian, Waldoboro, weeds
Working outdoors recently in that quick burst of 80 degree weather, what should I find already growing well for me in my gardens but the simple and abundant herb chickweed.
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Posted by Laura Cabot in Blogs & Sites, carrot soup, Cleaning out the Root Cellar, Food and Drink, Laura Cabot Catering, Local Ingredients, Maine Chefs, recipe, Recipes, soup, Vegetarian, Waldoboro
If you like to store a “winter keeper” carrot, as so many gardeners do, this recipe for a sunny carrot soup is a great way to clean up last season’s vegetables and prepare for the new season. This recipe remains vegan without the crème fraîche dollop…
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Posted by Laura Cabot in Bagna Cauda, Belfast, Blogs & Sites, Food and Drink, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Maine Restaurants, recipe, Recipes, The Lost Kitchen, Waldoboro
Floral decor, fabulous cheeses, great food, cocktails and service at the Lost Kitchen, Belfast. Sustainable, seasonal and creative. These three words embody my dining experience at Belfast’s Lost Kitchen.
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Posted by Laura Cabot in beef and vegetable soup, Curtis Meats, Food and Drink, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, recipe, Recipes, soup bone soup, Waldoboro
A recipe for soup? I rarely use one…but, I can make one up. Curtis Meats in Warren has the nicest, meatiest beef soup bones around. And when it’s raining or chilly, this is a nice way to warm up the kitchen and your tummy!
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This recipe hails from Brive-la-Gaillarde, in south-central France. Traditionally the stew features fresh porcini, but dried or a baby bella mushroom would sub in nicely.
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Posted by Laura Cabot in bok choy, Food and Drink, Laura Cabot, Local Ingredients, Maine shrimp, miso broth, miso paste, recipe, Recipes, shitake mushroomw, Soba Bowl, soba noodles, soup
This is my soba bowl with a light miso broth, plenty of ginger and green onion, wakame seaweed, shitake mushroom and Maine Shrimp. great for a chilly Maine evening during shrimp season.
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Almost custard-like in texture, this tres leche cake is dense, moist, and delicious. I give mine a whipped cream topping.
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