Archive for the “Maine Perspective” 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 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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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, Entertaining, Events, Food and Drink, Food Traditions, Local Ingredients, Maine Artisans, Maine Maple Sugar Time, Maine Maple Sunday, Maine maple syrup, Maine Perspective, maple syrup
Few things are sweeter than a little time spent in a sugar shack. Especially when the sap is running and the boil is on! Add to that a short stack of flapjacks and homemade sausage covered in amber syrup and there you have it…Maine Maple Syrup Season.
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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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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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