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Maine Food & Lifestyle

Category / Blog

05/04/2010

James Beard Winners: Mark Gaier and Clark Frasier of Arrows in Ogunquit

We are pleased to share the news with our readers that Ogunquit, Maine chefs Mark Gaier and Clark Frasier of Arrows Restaurant were named Best Chefs in the Northeast! Awarded by the prestigious James Beard Foundation last night in New York City. This is the pair’s seventh nomination, and the seventh time was a charm!...CONTINUE READING

Category:Blog

04/27/2010

Healthy Spring Lunch: Spinach Salad with Maple Mustard Vinaigrette

by MF&L Staff

It’s that time of year when we pack away our winter coats, turn off our wood stoves, and begin to daydream about the season of fresh fruit and salad that seems almost within reach. Perhaps your friends down south are already enjoying food from their backyard gardens, but Maine’s growing season has yet to kick...CONTINUE READING

Category:Blog

03/23/2010

Chicken Gyros with Tsatziki and Cucumber Salsa

by MF&L Staff

March can feel like the longest month of the year with just a hint of spring teasing us into rummaging through the closet for summer clothes and eyeing the gardening tools with longing. One look at the thermometer gives us pause and we end up fantasizing about lunching al fresco somewhere hot and sunny –...CONTINUE READING

Category:Blog

03/18/2010

Buttery Maine Lobster Mashed Potatoes

by MF&L Staff

Two great tastes that taste great together: Maine Lobster and Maine Potatoes! Buttery Maine Lobster Mashed Potatorecipe adapted from The Kilted Chef, Alain Bossé 5 pounds Maine potatoes1 medium sweet onion, chopped2 cloves fresh garlic, chopped1½ cups hard shell Maine lobster meat, chopped1½ cups grated fresh Parmesan cheese½ cup heavy cream¼ cup butterChopped chivesCoarse sea...CONTINUE READING

Category:Blog

03/15/2010

Tempeh Stuffed Cabbage

by MF&L Staff

If you’re not familiar with tempeh, this dish offers a tasty introduction. Made of whole, fermented soybeans, tempeh is higher in protein and fiber than tofu, with a dense, chewy texture. Tempeh is versatile: marinate and grill it, cube and fry it, or crumble it and use in place of ground beef. Its earthy flavor...CONTINUE READING

Category:Blog

03/10/2010

Nori Wrapped Maine Crab Cakes with Blueberry Wasabi Sauce

by MF&L Staff

Try your hand at this delicious sushi made with Maine ingredients. Nori Wrapped Crab Cakes with Blueberry Wasabi SauceOn the Marsh Bistro, Kennebunk 2 pounds picked through Maine crabmeat¼ cup minced ginger3 Tablespoons minced garlic4 Maine eggs1 cup (as needed depending on the moisture of crab) panko½ cup crème fraiche1 teaspoon ground Szechuan peppercorns3 Tablespoons...CONTINUE READING

Category:Blog

02/23/2010

Linda Greenlaw’s Corned (Salted) Hake

by MF&L Staff

This is a very old Maine recipe that comes from the days when fish was salted (or corned) to preserve it. The first time I tasted corned hake was several years ago when the captain of a commercial fishing boat fixed it as a special treat for his crew. (This was a memorable occasion itself,...CONTINUE READING

Category:Blog

02/16/2010

Chive Smashed Potatoes

by MF&L Staff

I use a potato masher to create the coarse texture of my smashed potatoes. As for the chives, my kitchen herb garden provides me with fresh herbs — everything from rosemary and Italian parsley to sage and thyme. All of these herbs and many others complement the mild flavor of potatoes. Other flavorings I add...CONTINUE READING

Category:Blog

02/08/2010

Millet: a Nutritious, Versatile Gluten-Free Grain

by MF&L Staff

Millet doesn’t get a lot of attention in this country, where it’s used primarily as birdseed. If I hadn’t been forced to look for gluten-free alternatives to couscous, I might never have discovered this wholesome grain. Rich in B-vitamins, with a nutty, whole-wheat flavor, millet has been a staple grain in Asia for millennia. It...CONTINUE READING

Category:Blog

01/30/2010

Hancock Lobster: Beyond the Crustacean

by MF&L Staff

They have been making lobster stew in Cundy’s Harbor for much longer than a decade (trust me, half my family lives there) but Cal Hancock’s recipe is what put this quiet spot on the New Meadows River on the national culinary map. Hancock Gourmet Lobster was born in 2000 and is spending 2010 marking its...CONTINUE READING

Category:Blog

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