The long stretch of keeping to home has given me the opportunity to catch up on some necessary spring-cleaning projects. Clothes have been sorted, books dusted and windows washed. One fruitful endeavor was tackling the kitchen refrigerator and freezer. I practice the frugal, homestead cooking technique of saving containers of food scraps in the freezer. …
Editor’s Note: Michael Anderson and his wife, Fayelle, started Bar Harbor’s original Miguel’s Restaurant in 1983 and ran it for 12 years. He also has headed food service for College of Atlantic and The Jackson Laboratory. At present, he and Fayelle operate August Moon Catering. By Michael Anderson Special to The Ellsworth American Cooking, if …
Their doors may be closed, but many of the city’s restaurants have switched to to-go service only to try support their customers and try and survive the COVID-19 pandemic. Here are those we know of. Craving a deluxe burger, made with Black Angus beef, slathered with porcini aioli, and served with tallow fries (tallow is …
I keep a close eye on my pantry inventory these days; sorting root-cellared apples for sauce, peeling and freezing garlic and roasting the butternut squash with soft spots. The urge for this annual routine of spring sorting and cleaning reminds me of squirrels, checking their food supplies, cleaning out their nest and getting ready for …
By Merry Post Special to The Ellsworth American Homemade noodles are quick and easy. They have a fresh, eggy taste that cannot be matched by dry pasta. They will elevate beef, chicken or turkey broth into a satisfying soup that looks more complicated than it is. I found a good recipe for noodles in a …
My friend Susan Wells brought a bowl of bright red, chunky sauce surrounded with crackers and toast points to the garden club potluck. Smothering a cracker with the mixture, I popped it in my mouth. A taste explosion! Bright, tomato and sweet pepper flavors with rich undertones, a pop of acidity, hints of charred roasting …
As Irish as spaghetti Dig into homemade corned beef and cabbage and all the trimmings from 5 to 7:30 p.m. on Tuesday, March 17, at the Town Hill Fire Station and Community Center at 1328 Route 102 in the Bar Harbor village of Town Hill. The St. Patrick’s Day supper costs $15 per person and …
My recipe for farmer’s fruitcake comes from an 1889 cookbook put out by the women of the Ashland Grange No. 124 in Massachusetts. Oliver H. Kelley founded the National Grange of the Order of the Patrons of Husbandry after the Civil War in 1867. He had been sent by the Department of Agriculture to assess …
What is your go-to dish for a special supper or festive potluck meal? A recent student query had me pause to reflect for several moments. My family enjoys eating a wide variety of foods, fruits, grains and vegetables. Our proximity to the coast and local farms allows us the luxury of plentiful seafood, fresh vegetables …
Squash for breakfast? Butternut squash — even beet — pancakes are becoming a fun, flavorful alternative to the standard flapjack. Adding cooked vegetables makes pancakes moist and deepens their flavor. Garnishing with chopped walnuts and other toppings and drizzling with fruit sauces and syrups can make them even more appetizing. Hosted by the Women’s Health …
Hold the meat! Stefani Berkey switched to a plant-based diet for health reasons and hasn’t looked back. She will share her experience and knowledge, showing how to prepare plant-based dishes as well as tips to cut down on the cost and maximize the use of groceries in a two-part class from 5:30 to 7:30 p.m. …
The cabbage, which derives from the French word “caboche” (a colloquial term for head), was introduced to the Americas in 1541-42 by Jacques Cartier on his third voyage to Canada. Although the vegetable became an important New England crop that sustained many homesteading families, the first writing of its cultivation wasn’t recorded until over 100 …
