Maine Dish

  • 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

  • Cream of the crop

    Cream of the crop

    Planning a festive dinner party? Want to wow your guests with the ultimate piece de resistance? Try light, creamy and sinful chocolate pots of cream. We can thank the French for this luscious dessert, which is really just lightly set custard. The French dessert, whose name literally translates “pots of cream,” is served in small

  • An Irish classic from the old country

    An Irish classic from the old country

    “Did you ever eat colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream. Oh, wasn’t it the happy days when troubles we had not, and our mothers made colcannon in the little skillet pot.” — traditional Irish song   Have you ever tried colcannon? A delectable