maine mussels with garlic in a white wine & lemon broth.

17 August 2013

On the Sea

It keeps eternal whisperings around
Desolate shores, and with its mighty swell
Gluts twice ten thousand caverns, till the spell
Of Hecate leaves them their old shadowy sound.
Often ’tis in such gentle temper found,
That scarcely will the very smallest shell
Be moved for days from where it sometime fell,
When last the winds of heaven were unbound.
O ye! who have your eyeballs vexed and tired,
Feast them upon the wideness of the Sea;
O ye! whose ears are dinn’d with uproar rude,
Or fed too much with cloying melody, –
Sit ye near some old cavern’s mouth, and brood
Until ye start, as if the sea-nymphs quired! 

-John Keats, 1817

Mussels are bountiful on the Maine Coast and the lovely little shell fish always presents the most luxurious dinner. Last night, we sat outside around a fire to enjoy wine, food, heartfelt conversation, the warm summer air on our skin, & the quiet sounds of seagulls in the distance. If you have never made mussels at home before, perhaps the task seems a bit daunting, give it a go. You will be surprised how simple, delicious, & elegant this meal is. It is one of my absolute favorites.

maine mussels with garlic in white wine & lemon broth.

serves 2 as a main dish or serves 4 as a side

2 lb. mussels (I used local wild Maine mussels, but see what looks good at your local market)
3 TBl butter
a glug of extra virgin olive oil
2 cloves of garlic, minced
1/4 cup of shallots or red onion, finely chopped
1 cup of dry white wine
the juice of 1 lemon
1/2 cup of fresh parsley, chopped & equally divided
sea salt & cracked pepper

Cleaning the Mussels: Make sure when you pick up your mussels from the store that they are alive & packed in ice. The person behind the counter can tell you how to care for the mussels until you are ready to cook them. Right before you are ready to cook you must clean the mussels. A half hour before I cook, I soak the mussels in a large bowl of very salty water. Then, run each one under cold water, rubbing to remove any sand and grit. You also might need to remove the fuzzy "beard" that is on the side of the shell. To do this gently tug back and forth until it slides out. If it doesn't come off that is okay. If any shells are open gently tap them with the back of your knife & see if they close. If they do not, discard the mussels. Also if any shells have any holes or openings they must be discarded.

1. In a large cast iron melt the butter over medium heat. Add the onion & garlic & cook for 3-4 minutes. Add wine, 1/4 cup of parsley, lemon juice, salt & pepper to taste. Bring the liquid to a boil then to a simmer & cover with lid for about 5 minutes (until it reduces a bit). 
2. Add your cleaned mussels, stir, bring up the heat to medium, & cover. Cook about 4-5 minutes, stirring half way through. The mussels should be open & ready to eat. Any mussels that do not open must be discarded. Stir one more time & add the rest of the parsley on top.
3. Serve as is like I did or with a baguette or on top of your favorite spaghetti.

happy eatings & cheers!

grilled sesame, maple, & soy salmon.

This salmon recipe is a twist on my go-to Maple-Mustard Salmon. By adding some Asian flavors & cooking the salmon on the grill, there is summery freshness to my more wintery standby. I served this on a bed of mixed greens & herbs, pea shots, avocado slices, carrot & cucumber shreds.

*If you want to make this for a cleanse or detox, omit the maple syrup & add 1 TBL of fresh lemon juice. 

grilled sesame, maple, & soy salmon.
serves 4

1 lb. wild caught salmon fillet (you could use trout too), skin on
3 TBL olive oil
2 TBL maple syrup
1 TBL tamari or soy sauce
2 tsp Dijon mustard
1 tsp sesame oil
a pinch of cracked pepper

1. In a bowl whisk together the oils, maple syrup, tamari, & mustard.  Place salmon in the bowl & marinate for an hour or up to overnight. If you do not have time, just let it sit in the marinade while you heat the grill or grill pan over medium heat.
2. Place the salmon skin side down on to the grill. Cook for about 5-6 minutes. Gently flip & cook for another 5-6 minutes, or until the salmon is almost cooked all the way through, but still barely raw. Take off the heat & let it rest for 8-10 minutes. 
3. Slice & serve on a salad like I did or next to grilled veggies or with pesto- pasta or steamed quinoa.

happy eatings & cheers! 

moroccan style white fish.

This recipe is from Jamie Oliver's cookbook Jamie Does... Technically, it is his take on Moroccan Fish & Chips, but here I skip the chips, & put the lovely spiced fish & fresh carrot salad in soft corn tortillas. Yum. This is a fun & different way to prepare white fish. I used haddock, fresh from the Gulf of Maine, but I am sure whatever looks good, fresh & sustainably harvested white fish would work here. 

moroccan style white fish.

serves 4

Adapted from Jamie Does...

1 lb. white fish (such as haddock, cod, or hake) skin off, trimmed and cut into " pieces
olive oil
sea salt and freshly ground black pepper

for the marinade:

½ TBL paprika
½ TBL turmeric
½ TBL ground ginger
½ TBL ground coriander
a small bunch of fresh flat leaf parsley, finely chopped

for the salad:
2 ripe tomatoes, roughly chopped
½ a small cucumber, halved and sliced
1 carrot, skin peeled & then peeled into ribbons
1 tablespoon capers, drained
a small bunch of fresh coriander, leaves picked
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil

plain Greek yogurt drizzled with a bit of olive oil, to serve

8-12 soft corn or rice tortillas

1. Preheat the broiler on high heat. Put your fish into a bowl with all the marinade ingredients, 2 tablespoons of olive oil and a nice big pinch of salt and pepper. Mix well so that the fish gets evenly coated, then cover with cling film and refrigerate for at least 1 hour. 
2.  Make your salad by mixing the tomatoes, cucumber, carrot, capers and coriander together in a bowl. Dress the salad with the white wine vinegar and extra virgin olive oil, then season with a pinch of salt and pepper and toss. 
3. Put fish pieces onto a lined baking sheet & cook, for 5 to 7 minutes, until firm and cooked through. Warm tortillas in a hot dry pan for 30 seconds each side, or wrap in foil and pop them into the oven for a few minutes.
4. Stuff the tortillas with a small handful of salad, a few fish chunks& a dollop of yogurt.

happy eatings & cheers!

white fish & scallop chowder. {gluten-free}

14 October 2012

Last weekend Jediah & I went to Portland & stopped in at Brown Trading Co. on the way out of town to grab some lunch for the road. It was a tough one between a Maine smoked salmon & cream cheese sandwich on focaccia bread or the Maine haddock-scallop chowder. The chowder won out, based on the cream cheese smothered bagel from Scratch Baking Co.  that we ate for breakfast. 

Hence the reason for this post, the chowder was AMAZING, & I had to recreate it. I don't want to toot-my-own-horn or anything, but I think the flavors are not only comparable, but really, really good. The creamy broth is clairvoyant instead of thickened with flour or cornstarch, while the seasonings are little surprising but simple. I actually felt like I was recalling some Spanish flavors with olive oil from Spain, using potatoes, & smokey Spanish paprika. Paprika adds a really subtle smokiness to the chowder, without using some sort of smoked meat & adds a gorgeous color to the broth. 

I hope you try this with whatever white fish looks good where you live; for me it was hake & the scallops are in season in Maine. I served mine with little oyster crackers, a French rose (mmm... pink wine!) for me, & Jediah had a local pale ale. I can't wait to eat the leftovers for lunch today!

white fish & scallop chowder. 

serves 4

4 TBL butter

a drizzle of extra virgin olive oil (I using tend to prefer the flavor of Spanish olive oil)

1 onion, peeled & diced

2 celery stalks (leaves okay), thinly sliced

3-4 starchy yellow potatoes, diced into bite sized bits

1 sprig of rosemary, leaves pulled off & chopped

1/2 tsp. Spanish sweet paprika (I love La Chinata)

sea salt & cracked pepper to taste

3/4 lb. fresh, wild caught white fish (haddock, hake, cod)

.5 lb. (about 6) sea scallops, halved or quarted

4 cups vegetable stock

1 cup organic half & half or whole milk, warmed in a small pot 

1. In a large stock pot over medium heat the add butter & oil. Let melt a bit, then add the onions, celery, potatoes, rosemary, paprika & seasoning.
2. Cover, but stir often. After about 10 minutes the onions should be about lucid.
3. Add the broth, cover & bring up to a boil. Once boiled, reduce heat & simmer for about 23-30 minutes.
4. After about a half hour, add the whole piece of fish & scallops. Continue cooking covered for 15 minutes.
5. Uncover & turn heat down to low. Add warmed milk slowly, making sure it does not split (although it should not it you warm it over the oven).
6. Stir together. You can serve it right away or leave it on the oven on low for a bit before you serve it to really let the flavors marry. 

happy eatings & cheers!

maine lobster. rolls.

Nothing says "summer" like a Maine lobster roll. It is so easy, but super luxurious & special. We had left- over lobster meat from Jediah's mom's birthday feast. It consisted of a slew of Maine clams, Maine lobster & corn on the cob. So continuing the feast, Jediah made lobster rolls for dinner. Perfect.

Either you can buy a lobster or two & add them to boiling water for 3-4 minutes until the lobster shell turns pink. Then remove the meat. You can also buy already cooked/shelled lobster meat from your local fish market.

Maine lobster rolls.

Serves 2-4

2 cups cooked Maine lobster, chopped

3-4 TBL Vegenaise or your favorite mayonnaise

6 basil leaves, thinly sliced

1 tsp Dijon or grainy mustard

sea salt & cracked pepper

sweet paprika for garnishing

1. Mixed everything but the paprika together in a bowl.

hotdog rolls

olive oil or butter

1. Toast in a cast iron pan over medium heat until golden on each side.
2. Fill the rolls with the lobster meat & sprinkle with paprika (you can use a small sifter or like, me, a mesh tea steeper/infuser).

Serve with homemade coleslaw & either a crisp Maine beer or vodka/seltzer...something summery, right?!

happy eatings & cheers!

a tuna fish melt on an english muffin.

23 May 2012

This is my at-home version of a great tuna fish melt that is made at the Big Top Deli in Brunswick--except they give you two.

I just keep the oil packed- tuna fish simple, mixed with a little Veganaise, sea salt & pepper. I broil the English muffin with a tomato on the bottom, sliced onion, the tuna fish & then, a little grated cheese (I used cheddar, but Gruyere or Gouda would be good too!). When it is all melty, I just add a dill pickle & some fresh, crispy lettuce (oh, & a little more Veganaise--I know I am sick!).

I love easy & I love nooks & crannies! I am thinking a little turkey cheeseburger on an English muffin--right?!

happy eatings & cheers!

aegean kakavia. {grain-free & dairy-free}

14 April 2012

The Aegean Kakavia (or beautiful fish stew) recipe is from Jamie Oliver's visit to Greece in Jamie Does... It is a simple luscious recipe. The simple ones usually are. Jamie said the fishermen make this at sea, using salt-water for stock. I used vegetable stock as suggested, but I have also used seafood stock (which comes out really nice too). As for the fish, I have used fresh haddock, hake & flounder...whatever is fresh, wild & sustainably sourced.

happy eatings & cheers!

le migliori polpette di tonno.

The first time I made these Italian tuna meatballs was for a group of friends at camp. It was a huge hit & people still ask for them--the tuna meatballs have become a thing of legend. I am not bragging--it is all Jamie Oliver!


This is Jamie Oliver's recipe from Jamie's Italy. The flavors are delicious & very Mediterranean; the meal is surprisingly light as well. The key is fresh tuna, the best quality that you can find. If you feel hesitant, honestly, just go for it...it will be a new favorite.

I serve these with a baguette or sourdough.

Also, it was 80 degrees in Maine today! Crazy!

happy eatings & cheers!

salad nicoise. {grain-free & dairy-free}

20 January 2012

Okay, I know there are very specific standards for this French salad. Like vegetables should not be cooked or seared tuna is a no-go or tinned tuna or anchovies are okay--but not together. It is also considered a summer salad, but...whatever. Don't get me wrong, I love food traditions. I love that regions fight over the authenticity of a particular food.

This, is my easy-peasy, probably-have-most-of-the-ingredients-in-the-pantry recipe. The dressing listed here is my go-to dressing that I make all the time & get requests for.

Still sticking to my dairy-free, wheat-free life-style at the moment this super satisfying dinner fits the bill. Oh, & eating salad for dinner leaves a little room for some wine, right?

a salad nicoise. 

for two

a couple of good handfuls of organic mixed greens, (luckily we can still get some locally--hooray Flying Pond Farm) or 2 hearts of romaine

--Place on the bottom of your bowls.

a handful of small fingerling potatoes, washed (I used about 6 adorable little purple potatoes)

3-4 organic eggs

a dash of sea salt

a big handful of green beans, topped & cleaned

1. Cover the potatoes & eggs with water in a medium stock pot. Add a dash of sea salt. Bring to a boil & then turn down the heat to medium. 
2. When the potatoes are starting to get tender, toss in the green beans.
3. When the potatoes are tender (pierced easily with a fork) pour everything into a strainer & rinse with cold water. 
4. When everything is cool enough, peel the eggs & roughly slice, cut the potatoes in half, & roughly chop the green beans. 

1/2 cup cherry tomatoes, quartered (or your favorite tomato that may be in season)

1 small red onion, sliced or 3 scallions, chopped

1 can of tuna packed in olive oil, drained

a handful of black olives, preferably nicoise, pitted

1. Layer all the goods on the greens. Toss with the dressing & cracked pepper.

perfect jam-jar dressing.

3 TBL extra-virgin olive oil

1 TBL red wine vinegar

1 TBL pure maple syrup

1 tsp Dijon mustard

pinch of sea salt

--Put all the ingredients in a jam-jar & shake...It's really fun.

happy eatings & cheers!

maple- mustard salmon. {grain-free & dairy free}

14 November 2011

I have been making this salmon for years. Everybody loves it & there are never any leftovers. It is so easy & rich. It is a great standby recipe, especially for those chilly evenings. 

maple mustard salmon.

serves 4

1 lb wild salmon fillet

Juice from 1/2 of a lemon

Sea salt and cracked pepper to taste 

3TBL of olive oil 

2 TBL pure maple syrup 

2 tsp Dijon mustard

1. Preheat the oven to 425 degrees and lightly oil a lined baking sheet.
2. Clean the salmon, pat dry, and place at the center of the pan. Squeeze the lemon over the fillet (discard any lemon seeds) and season.
3. In a separate bowl, combine olive oil, maple syrup, and mustard. Pour evenly over the salmon.
4. Place on the top rack of the oven and bake for 17-20 minutes*.Let the fish rest for about 5 minutes before serving.

*I cook the salmon until the center is almost done because once the salmon comes out of the oven it continues to cook, and therefore does not get dry.

happy eatings and cheers!

grilled trout & a summer salad. {grain-free & dairy-free}

18 June 2011

Perfect summer fair for when the apartment is hot & your tummy is rumbling.

1. Wash 1lb fillet of wild caught trout or salmon. Pat dry with a paper towel. Rub both sides with olive oil. Season with sea salt & cracked pepper to taste.
2. In a mortar & pestle or food processor, bash up some thyme, rosemary, oregano & a clove of garlic. Rub over the fillet.
3. Place the fillet flesh-side down on the grill & cook for 6-8 minutes over medium-high heat. Gently flip over & continue cooking for another 5-8 minutes. The center of the fish should still be slightly uncooked. Once removed, let it rest for about 5 minutes. This will keep the fish from drying out.
4. Serve over greens with fresh cucumber slices, avocado & tomato wedges. Drizzle with extra-virgin olive oil & a squeeze of lemon. 

happy eatings & cheers!

wild salmon with spicy avocado dip & flat breads. plus a bitter-sweet surprise.

20 May 2011

This was inspired by a recipe in Jamie Oliver's book, Jamie Does... His version is Moroccan inspired chicken kabobs. There is nothing that man can't cook. He's brilliant! I made our dinner with wild salmon; it was simple & scrumptious.

Salmon with Spicy Avocado Dip & Flat-Breads

serves 4

1 lb wild salmon fillet, bones & skin removed
4 Flat breads
Lemon wedges for serving

For the marinade:
A thumb-sized piece of fresh ginger, peeled and finely grated
1 tbsp hot paprika
1 tsp turmeric
1 tsp ground coriander
3 tbsps olive oil
Sea salt and freshly ground black pepper


For the avocado dip:
2 ripe avocados
1 tsp ground cumin
2 cloves of garlic, peeled and very finely chopped
1 fresh green or red chilli, deseeded and finely chopped
A small bunch of fresh coriander, finely chopped
2 tbsps extra virgin olive oil
Juice of 1 lemon

1. Mix all the marinade ingredients in a bowl with a good pinch of salt and pepper.

2. Add the salmon fillet until evenly coated, then cover the bowl & refrigerate for around 30 minutes .

3. Meanwhile, make your avocado dip. Halve your avocados, get rid of the stones & spoon the flesh into a bowl. Add all the other dip ingredients and a pinch of salt & pepper, & mash well with a masher; making it as smooth or rustic as you like. Set aside.

4. When you're ready to cook, get a griddle pan or frying pan on a medium heat. Once it's really hot, add your marinated salmon fillet & cook for five to seven minutes, turning occasionally, until cooked through.

5. While that's happening, warm your breads through in another hot dry pan for about 30 seconds per side.

6. Tear your breads in half &/or split them with a knife. Smear the avocado dip into the pockets and top with slices of salmon.

*Serve with lemon wedges on the side.

I also made more cookies. I know I am sick, but really they were for Jediah & the gang as they are road trippin' it out to Denver this week (unfair!).

Simple, Yet Classic Chocolate Chunk Cookies

makes 2 dozen

1 stick butter, softened
1/2c sugar
1/2c brown sugar
1 large organic free range egg, room temperature
2 tsp vanilla extract
1 1/2 cup light spelt flour
1/2 tsp baking soda
1/2 tsp coarse sea salt
2/3c walnuts, roughly chopped
1/2 bar of dark chocolate, roughly chopped

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. Combine dry ingredients in a bowl & set aside.

3. Beat the butter & sugars until pale & fluffy. Slowly add egg & vanilla. Mix in the rest of the ingredients (but do not over mix).

4. With an ice cream scoop drop dough 2" apart & bake for 14 minutes or until the edges are golden. Let cool on a wire rack.

happy eatings & cheers!

barefoot contessa's fish & chips with coleslaw. {gluten-free option}

3 October 2010

Hello happy eaters. Sorry for the delay in food talk, but time just gets away sometimes. The fall is here with lots of cooking inspiration. I am also working on (at the advice of the director Robert Rodriguez) creating a house menu. To pick dishes I make often, & most importantly, really well.

This blog is classic fish and chips with homemade coleslaw. The fish portion of this blog is based on the Barefoot Contessa's recipe (Parker's Fish and Chips) in Barefoot Contessa Family Style. This is a perfect recipe for this time of year. Potatoes are out, cabbage and carrots are in abundance...and who doesn't love a plate of fish and chips with a cold harvest beer anyway (ehem, Shipyard Pumpkinhead)?!

This recipe is really easy and a really fun dinner for any night of the week.

fish & chips with coleslaw.

serves 4

Fish :
1 1/2 pounds fresh cod fillets or haddock
half of a lemon
Sea salt and freshly ground pepper
1/2 cup plus 1 tablespoon all-purpose flour or white rice flour
1/2 tablespoon baking powder
1/8 teaspoon cayenne pepper
1/2 cup water
1 extra-large egg
Vegetable oil, for frying

1. Lay the cod or haddock fillets on a cutting board. Sprinkle both sides with salt and pepper and squeeze lemon juice over. Cut the fillets in 1 1/2 by 3-inch pieces.
2. In a bowl, combine the flour, baking powder, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.
3. Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
4. Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt.

Chips:

2 large 4-6 red potatoes, unpeeled and sliced lengthwise 
2 tablespoons good olive oil
Sea salt and cracked pepper to taste
1 clove garlic
1spring of fresh rosemary, chopped

1. Bash together oil, salt, pepper, garlic, and rosemary. 
2. Toss ingredients in a bowl. Then spread evenly (one layer) on a lined baking sheet. Bake on 400 for about 20 minutes and turn; return to oven for 5-10 more minutes. 

Coleslaw:
11/2c. cabbage, finely sliced
1 c. grated carrots
1/2c. red onion, finely chopped
1/4 vegannaise
11/2 tsp sherry vinegar
1 TBL maple syrup
pinch of sea salt

1. Toss ingredients in a bowl and enjoy. 

happy eatings & cheers!