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Maine Food & Lifestyle

Maine Food & Lifestyle

06/18/2009

Classic Down East Haddock Chowder

by MF&L Staff
The virtue of Maine-style fish chowder is its simplicity. It’s a milky, brothy chowder, unembellished with wine or heavy cream, tasting mostly of the good, fresh, locally caught haddock from which it is made. This recipe is classic, with the main concession to modernity being the addition of fresh thyme, which you can omit or...CONTINUE READING
Category:Blog
05/10/2009

Joe Booker Stew

by MF&L Staff
Joe Booker stew, a fairly ordinary stew made with veal or beef, plus all the usual suspects in the vegetable department, topped sometimes with dumplings, seems to be a Boothbay specialty. I heard about it when Lynne Olver, the creator and maintainer of the Food Time Line website, wrote to ask me about its origins....CONTINUE READING
Category:Blog
05/05/2009

James Beard 2009 Awards: Congratulations Maine!

by MF&L Staff
Last night, the James Beard awards gave honor to some outstanding chefs and their restaurants in Maine. Our congratulations go out to those who were nominated and honored in this prestigious annual event. Chef/Owner Sam Hayward’s always local (ingredients) and excellent Portland restaurant, Fore Street, was one of five restaurants nominated for the Outstanding Restaurant...CONTINUE READING
Category:Blog
05/04/2009

Brooke Dojny: Skillet Rhubarb-Ginger Chutney

by MF&L Staff
Old-fashioned chutney recipes called for simmering the fruit-spice mixture for upwards of two hours, which resulted in a very thick, dense compote. The contemporary cook is usually after something lighter, in which the identity of the primary ingredient remains recognizable. This rhubarb chutney is done in less than 30 minutes, start to finish–and it lasts...CONTINUE READING
Category:Blog
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