The Maine shrimp season has opened at last, but it promises to be short. Before it closes, give Maine Shrimp, Haddock and Jerusalem Artichoke Winter Chowder, from Kathy Gunst's Notes From a Maine Kitchen a try. And if you're in New York on January 18, don't miss Gunst's talk at the James Beard Foundation's Beard House!
Do you know what you’re serving for breakfast Christmas morning? How about Sour Cream Coffee Cake, one of the many mouthwatering recipes from Dana Moos’ The Art of Breakfast? Inspired by the coffee cake that Moos’ mother served at holiday family gatherings, the recipe, spiced with cinnamon, brown sugar, and pecans, makes a yummy afternoon snack or dessert too.
These yams are a holiday favorite of Life in Balance author Meg Wolff, who calls them a delicious and healthy alternative to the marshmallow-brown sugar variety.
It's not traditional, but grilling may well produce the best tasting turkey. It's tender, juicy and wonderfully smoky, according to author Kathy Gunst, who calls it a year-round crowd pleaser.
Whether you are hosting your own party for family & friends or professionally catering a clambake for hundreds, you will want to check this out.
Here are five recipes from The Eat Local Cookbook that feature produce ripe for the picking this month.
Photograph by Mark Fleming
Article By Rowan Jacobsen
Eating a Maine oyster is “like kissing the sea on the lips,” says Rowan Jacobsen, oyster expert and author of A Geography of Oysters. And Jacobsen is a big fan of Maine oysters. In order to tap into his briny brain, we gave this on-the-half-shell connoisseur a dozen different kinds, harvested up and down the Maine coast. Here are his tasting notes (numbers correlate to the numbers on the image at right; click on the image to enlarge it):
The peas have arrived. This strikes me as slightly miraculous considering this past month’s weather. I call it “June-tober” — rain and cold temperatures, rain and warm temperatures, rain and more rain. I think about the farmers with their soggy fields, those tender, early crops out there trying to hold on. I hope the sun comes out soon to rescue and dry up this mess. I know we need water, but this is ridiculous.
There are a lot of simple pleasures to be enjoyed on a windjammer cruise, not the least of which is boat-made ice cream. In keeping with the everything done fresh and by hand traditions of the fleet's galleys, ice cream on the windjammers is made in old-fashioned, hand-cranked ice cream churns. Making great ice cream requires team effort and a lot of fun.
Many factors help make a meal special, yet place is the one most often overlooked. You may be scratching your head about that comment — what does a sense of place have to do with food?