Archive for the “Maine Chefs” Category
Posted by Laura Cabot in Blogs & Sites, Food and Drink, Gardening, Good King Henry, goosefoot, herbs, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, plants, recipe, Recipes, Vegetables, Vegetarian, Waldoboro
A side dish high in many important nutrients, the pot herb Good King Henry mixes well with other spring greens like nettle, wild cress, dandelion, lamb’s quarters and so on.
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Posted by Laura Cabot in Blogs & Sites, colt's foot, colt's foot tea, decoction, Food and Drink, Food Traditions, herbal infusion, Local Ingredients, Maine Chefs, Maine Perspective, recipe, Recipes, tonic
From a medicinal and culinary standpoint, all parts of the Colt’s Foot plant are recommended. Here is a healthy lung tonic recipe!
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Posted by MF&L Staff in Best Chef Northeast 2013, Events, Food and Drink, Food Traditions, Gardening, James Beard Foundation Awards 2013, Lifestyle, Local Ingredients, Maine Chef, Maine Chefs, Maine Chefs and Restaurants, Maine restaurant, Maine Restaurants, Melissa Kelly, Primo, Rockland
We want to take this opportunity to congratulate Melissa Kelly of Primo in Rockland for her 2013 James Beard Foundation Award for Best Chef Northeast!
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Posted by Laura Cabot in Blogs & Sites, cucumbers, Food and Drink, Gardening, Laura Cabot Catering, lemons, Lifestyle, Local Ingredients, Maine Chefs, Maine Perspective, recipe, Recipes, Vegetarian, Waldoboro, water
With hot weather on its way, consider making your own “smart water!”
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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 Arrows Restaurant in Arrows Restaurant, Blogs & Sites, Clark Frasier, dandelion greens, Food and Drink, Food Traditions, Local Ingredients, Maine Authors, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Maine Restaurants, Mark Gaier, MC Perkins Cove, Ogunquit, recipe, Recipes, salad, spring greens, Vegetarian, Warm Dandelion Greens Salad
This Warm Dandelion Greens Salad is a great way to take advantage of early spring produce, while still providing a warm, hearty side dish to any meal.
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It won’t be long now before we have lovely fresh chives in abundance, and baby lettuces too! Here’s the perfect dressing for these tender young treats.
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Posted by Laura Cabot in asparagus, Blogs & Sites, boiled potatoes, butter, Food and Drink, Food Traditions, Gardening, German cuisine, ham, Hollandaise sauce, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, recipe, Recipes, spargel, Waldoboro, white asparagus
The most treasured Spargel meal consists of the peeled and boiled Spargel cooked with lemon juice and paired with thinly sliced Black Forest Schinken, a cured ham similar to Prosciutto, simply boiled new potatoes, Hollandaise sauce, and melted butter. …
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Posted by Laura Cabot in asparagus, Blogs & Sites, Food and Drink, Gardening, lasagna, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, recipe, Recipes, spinach, Spring Vegetable Lasagna, vegetable lasagna, Vegetarian, Waldoboro
Think spring with this delicious, fresh vegetable lasagna!
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Posted by Laura Cabot in Blogs & Sites, cabbage, colcannon, Events, Food and Drink, Food Traditions, Local Ingredients, Maine Chefs, Maine Perspective, potatoes, recipe, Recipes, St. Patrick's Day
Here is a recipe that is a traditional Irish side dish, but more sophisticated to accompany that brisket or corned beef when it takes center stage.
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