It’s summer and the cooking is easy. At least if you follow veteran B-and-B owner Dana Moos’ advice for easy entertaining. Herewith, the perfect Maine summer menu.
A heritage recipe from Denise and Gary Betz, who ran Nicatous Lodge from 1997 to 2003. Gary Betz, Jr., grew up in a housekeeping sporting camp that his parents, Nancy and Gary Sr., still run in Grand Lake Stream.
Maine hunters bring home thousands of pounds of deer meat each fall, but what’s the best way to cook it? We asked a few top chefs.
Here's a recipe from Marjorie Standish's Cooking Down East that we recently came across and thought needed to be broadcast to the world. A new edition of the classic cookbook is coming soon — with notes and new recipes by Primo's Melissa Kelly.
Conversations with five Maine chefs reveal that during tough economic times, “eating low on the hog” can still pay delicious dividends.
Last winter a small box arrived in the mail that had the faintest sounds coming from it. When I held the box in my hands it was warm and seemed to vibrate. Inside were our 22 new baby chicks, two days old, huddled together in clean sawdust, peeping and keeping each other alive. We ordered them through the mail because we wanted something more than the generic brands our local feed store offers year after year. We wanted something exotic. And we got it.
French food gets a bad rap. It’s often viewed as pretentious, fussy, and rich. Yet it can, in fact, be simple and rustic — especially when its preparation is a process that is never rushed and its main ingredients are fresh and in season.
Tender shoots of ostrich fern pushing their furled tips through the ground . . . fiddleheads are a sure sign of spring in Maine and a delicacy to be savored for but a brief time.
Inevitably, we all end up with the task of making hors d’oeuvres. Whether making them for our own dinner parties or taking them to friends or family, the same hors d’oeuvres appear time and time again. We become efficient and confident with certain preparations and when the feedback is positive, it becomes even easier to prepare the same recipe.
- Photography by: Jennifer Baum
Fried seafood is one of summer’s guilty pleasures. And thanks to the Stefano family of Steep Falls, you can make your own fried clams, shrimp, scallops, oysters, calamari, or fish. You don’t even need to trek down to the local lobster shack to indulge your cravings. Their Maine Lobster Pound Seafood Batter & Fritter Mix (Gramma Mill’s Gluten Free Foods, 13 Jodies Way, Standish, 04084, 207-675-3001, www.grammamills.com, $5.99) is cheap, simple, and delicious.