Maine Dish

  • Dip into summer

    Dip into summer

    Summer is an easy time for entertaining and the eating is always good. Fragrant, sun-ripened berries, buttery new leaf lettuces, crisp baby carrots and radishes, sweet sugar snap peas, green and yellow beans, fresh juicy cherry tomatoes, colorful herbs and flowers….the gardens and markets are bursting with picture-perfect, mouth-watering and delicious, local fruits and vegetables.

  • Meringues lighten strawberry shortcake

    Meringues lighten strawberry shortcake

    Maine-grown strawberries are just starting to ripen, and we can never eat too much of this luscious, juicy red fruit at the height of the season. My husband’s favorite dish, fresh strawberries with cream sounds simple, but to get the maximum flavor and enjoyment, it needs to be made a very particular way. The strawberries

  • Chives and asparagus make pizza primavera

    Chives and asparagus make pizza primavera

    A cool, wet spring brings forth two of my favorite crops: chives and asparagus. The chives come first; their graceful, hollow stems add a zip to salads and mashed potatoes. Soups, roasted root veggies, omelets, dips, cornbread, whipped butter, even biscuits are more appetizing and taste like spring when prepared with a liberal dose of

  • Rhubarb rules!

    Rhubarb rules!

    Apple pie may be America’s favorite, but in our family, Strawberry Rhubarb Pie takes the prize.  New Englanders have had a long love affair with rhubarb, the mouth-puckering herbaceous perennial that is actually a vegetable and usually eaten as a fruit. Originally cultivated as an ornamental and used medicinally by the Chinese, rhubarb did not

  • Spoonful of health

    Spoonful of health

    If I had to select one vegetable that is popular with both young palates and more experienced eaters, it would have to be carrots. Everyone loves to crunch on a sweet, snappy carrot. Closely related to parsley and fennel, carrots contribute a sweet, rich character to soups, stocks and marinades. In the late spring, when

  • Get your “clam eyes” on

    Get your “clam eyes” on

    Our family really enjoys dining on Maine clams; fried clams with sweet tartar sauce, clams fritters with cranberry ketchup, clam shells stuffed with cracker crumbs and clams, clam dip, clam cakes, clam chowder….you cook ’em, we’ll eat ’em. Clams are a nutritional food source, high in vitamins C and B12, iron, riboflavin and minerals copper,

  • Ode to garlic

    Ode to garlic

    There are many characteristics of French cuisine that I truly enjoy, and one of them is aioli. A strongly flavored garlic mayonnaise that originates from the Provence region of France, aioli is a delicious condiment for meat, fish and vegetables. The dish known as the Grand Aioli is a ritual culinary celebration of poached salt

  • Explore the options with endive

    Explore the options with endive

    The Belgian endive nestled in a Four Season Farm basket at Blue Hill’s Winter Market was too tempting to pass up. The young, chicory plant that has been deprived of light to form a head of whitish leaves is often considered a luxury here in the United States. Although I have not yet cultivated endive