Archive for the “Laura Cabot” Category
Posted by Laura Cabot in appetizer, Blogs & Sites, chicken, Food and Drink, Food Traditions, Japanese Cuisine, Laura Cabot, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, recipe, Recipes, Waldoboro, Yakitori
Yakitori is for lovers. Lovers of chicken, smoke, and grills. Here is a great recipe for this delightful Japanese cuisine.
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Posted by Laura Cabot in Blogs & Sites, creme brulee, dessert, Events, Food and Drink, Food Traditions, Laura Cabot, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Maple Sugar, Maine maple syrup, Maine Perspective, Maple Sugar Creme Brulee, recipe, Recipes, Waldoboro
Here is one of my favorite and time honored maple recipes. The maple flavor is in the custard and again brûléed on top. Just delightful. 
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Posted by Laura Cabot in Blogs & Sites, char grilling, deer, Food and Drink, hearth cooking, hunting, Hussey's General Store, Laura Cabot, Laura Cabot Catering, Local Ingredients, Maine Chefs, recipe, Recipes, venison, venison tenderloins, Waldoboro
Having a friend who hunts is a wonderful thing. Just last week I was gifted a couple of beautiful wild venison tenderloins…
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Posted by Laura Cabot in Blogs & Sites, compound butter, edible flowers, Food and Drink, Gardening, Laura Cabot, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, Nasturtium and Pink Peppercorn Butter, Nasturtium Compound Butter, nasturtiums, recipe, Recipes, Waldoboro
Use lovely nasturtium flowers to make this recipe for Nasturtium and Pink Peppercorn Butter, great with grilled halibut or rib eye steak!
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Posted by Laura Cabot in Blogs & Sites, Events, Food and Drink, Laura Cabot, Laura Cabot Catering, Lobster Purses in Phyllo, Local Ingredients, Maine Chefs, Maine Lobster, Maine Lobster Festival, Maine Perspective, recipe, Recipes, Rockland, Waldoboro
Easy to make and completely luxurious, try these Maine Lobster Purses!
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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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Posted by Melanie Hyatt in Blogs & Sites, eggplant caponata, Food and Drink, Food Traditions, Gardening, Issue 13, Laura Cabot, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Food & Lifestyle magazine, Maine Perspective, new issue, recipe, Recipes, subscribe, Waldoboro
In the new issue of Maine Food & Lifestyle magazine, caterer Laura Cabot shares her amazing recipe for Eggplant Caponata. Laura says, “When in Paris, ratatouille rules. When in Rome, try caponata.”
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Posted by Laura Cabot in Blogs & Sites, Food and Drink, Grilled Duck Breasts with Savory Rhubarb Sauce, Laura Cabot, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, recipe, Recipes, rhubarb, savory rhubarb sauce, Uncategorized, Waldoboro
One of my favorite company “go to” meals in the summer is duck breasts on the grill with a show stopping homemade rhubarb sauce, flavored with lemon and star anise.
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Posted by Laura Cabot in Blogs & Sites, Food and Drink, Gardening, Laura Cabot, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, recipe, Recipes, sorrel, sorrel soup of mixed greens, soup, spring greens, Uncategorized, Waldoboro
I like to use an array of spring greens in my spring greens and sorrel soup. Try mixing fresh spinach, sorrel, and arugula with a handful of green garlic leaves for this energy boosting and easy soup.
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