A Cookbook Whirlwind
It’s a busy time. Notes from a Maine Kitchen, my new cookbook, was released last month, and there's been a whirlwind of activity since.
The book, which shares its name with this blog, is a literary cookbook filled with essays and new recipes. The book's format follows the calendar year—beginning in January with a smelt fishing expedition on the Cathance River with Portland Chef Sam Hayward and friends and ending with an essay about “keeping chill” (as my daughter would say) during the insane holiday entertaining time of year in December. There are chapters focused on foraging for wild mushrooms, canning the garden harvest in the fall, planting garlic, cooking soups and stews, farmer’s markets and more.
I will be doing lots of book signings and cooking classes in the next few months. I would love to meet you and have you come say hello if there’s an event in your area.
Here’s the latest:
- I’ll be at Brookford Farm’s Quark Festival on Saturday, October 9, signing books and sharing the word about the school project I’ve been working on at Central School in South Berwick, Maine.
- I’ll be teaching recipes from Notes from a Maine Kitchen at The Institute of Culinary Education (ICE) in New York City on Saturday, October 15 from 6 to 10 p.m.
- I’ll be doing demonstrations and book signings at Harvest on the Harbor at the Ocean Gateway in Portland, Maine, on Saturday, October 22, at 1:30 and then again at 6 p.m. Come taste samples, get a book autographed and see other great cookbook authors.
- I’ll be teaching at the Relish Culinary Adventures in Healdsburg, California, on November 4 and 5. I’ll bring Maine lobsters and lots of good New England food, and we will cook up a storm! Sonoma County is a long way from Maine but what a great time of year to be in wine country. (Come on, you’ve always wanted to go West!)
- Cotton Restaurant in Manchester, N.H., will host a Notes from a Maine Kitchen dinner on November 10 from 5 to 9 p.m. They will cook several recipes from the book and have a special menu. I’ll be there signing books! It’s a great restaurant— worth the drive!
- L.L. Bean in Freeport, Maine will host a book signing on November 20. Samples from Notes from a Maine Kitchen will be provided. It’s their Harvest Market Day with many Maine farmers and food vendors. Good time to get that holiday shopping done!
- I’ll be teaching at The Astor Center in New York City on December 9 from 6 to 9:30 p.m. The theme is a “Maine Holiday Dinner” and features great recipes from the book.
- On December 11, I’ll be at Keys To The Kitchen in Kennebunkport, Maine from 12 to 2 doing cooking demo, book signing and giving away free samples. This is Christmas Prelude weekend in Kennebunkport, so there’s lot of great things going on all weekend.
On January 18, 2012, I’ll be giving a talk about Maine food and my new book at the James Beard House in New York City.
Stay tuned for more…
In the meantime, here’s a great recipe for fall from Notes from a Maine Kitchen.
Grilled Gruyere with Maple-Caramelized Apples
I like serving this sandwich open-faced for breakfast with cups of strong coffee or for lunch with a seasonal salad. The two sandwich halves (on crusty baguette or slices of your favorite bread) also can be put together to make a more traditional-style sandwich. For a twist, try pears instead of apples.
For the apples:
1 teaspoon salted butter
1 teaspoon olive or safflower oil
1 tart apple, peeled, cored, and thinly sliced
1 1/2 tablespoons maple syrup
For the sandwich:
Two (4-inch) pieces of baguette or crusty bread, cut in half lengthwise or 4 slices of your favorite bread
2 1/2 ounces very thinly sliced Gruyere cheese
In a medium skillet heat the butter and oil over low heat. When sizzling add the apple slices and cook, gently stirring once or twice, for 3 minutes. Drizzle on the maple syrup and raise the heat to medium-high. Cook for another 2 minutes, or until the apples are caramelized and just tender, but not mushy. Remove from the heat.
Preheat the broiler.
Place the bread on a small broiler pan. Divide the apples and the syrup in the bottom of the skillet between the four pieces of bread. Place the cheese on top of the apples and place the bread under the broiler. Broil for about 2 to 3 minutes, or until the cheese is bubbling and melted.
Serves 2 to 4.