Our family really enjoys dining on Maine clams; fried clams with sweet tartar sauce, clams fritters with cranberry ketchup, clam shells stuffed with cracker crumbs and clams, clam dip, clam cakes, clam chowder….you cook ‘em,
Spring has finally arrived at Rabbit Hill. The crocuses are in full bloom. Lovage, chives and rhubarb are thrusting up sprouts of green and red, baby rabbit kits are scampering out of the nest box,
There are many characteristics of French cuisine that I truly enjoy, and one of them is aioli. A strongly flavored, garlic mayonnaise that originates from the Provencal region of France, aioli is a delicious condiment
The Belgian endive nestled in a Four Season Farm basket at the Blue Hill farmer’s market was too tempting to pass up. The young, chicory plant that has been deprived of light to form a
The beginning of spring inspires me to take stock of the ingredients in my pantry, root cellar and freezer. Over the winter, I have the tendency to squirrel away bits and pieces of leftover food.
Planning a festive dinner party? Want to wow your guests with the ultimate piece de resistance? Try chocolate; delectable, smooth, creamy texture, light and sinful, individual chocolate pots of cream. We can thank the French
“Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream. Oh, wasn’t it the happy days when troubles we had not, and our
The Delicata squash stored in a wooden box under my bed are starting to soften. Harvested last fall, and cured in the greenhouse, these cream colored fruits with green stripes are a favorite winter squash
My Makrut Lime “tree” is in full bloom with dozens of white blossoms and tiny, green limes. A bonus of these longer days and brighter light, this unexpected profusion of flowers heralding the anticipation of
Shoveling, plowing and keeping the up with the recent gift of over four feet of snow sure works up one’s appetite. What meal can satisfy the hearty desire for hard working snow removers and rekindle
For several years, I operated a small café and catering company in Bangor. Although about 20 years before the local food movement took hold in northern New England, my restaurant featured international cuisine prepared with
Although Valentine’s Day is associated with romance and love, the history behind the “holiday” is tied to both the Catholic Church and folk traditions. The first recorded association with romance was written by Geoffrey Chaucer
Braising, a cooking process where food is first browned in a small amount of fat, and then cooked, tightly covered, in a small amount of liquid is one of my favorite culinary techniques. The long,
These days, the vegetables on our plate become fairly routine: carrots, turnips, rutabaga, celeriac, and beets. All workhorses of the root cellar, these hearty roots will sustain us until spring. Even as the outside temperatures
Before he retired to Florida, my husband’s father was a successful automobile dealer. As an active member of the National Automobile Dealer’s Association, his travels took him both to Detroit and Washington, D.C. Upon his
The Maine scallop season is here, and we are enjoying this luxury seafood. Scallops sautéed with butter, scallops baked with lemon crust, scallops marinated and grilled; all are delicious ways to savor these luscious bi-valves.
My armchair travels this winter include a trip to Hong Kong and a study of Cantonese cuisine. In her book, “Chow Chop Suey: Food and the Chinese American Journey”, Anne Mendelson examines the curious racial
As a confirmed lover of good food, this is the time of year when I’m scouting for new ideas and trends for the coming year. The James Beard Foundation, whose mission is to celebrate, nurture
Our tribe is like most families, we really enjoy our sweets, especially chocolate. During the holiday season we are often tempted with a multitude of goodies and bonbons, many of them lovingly prepared by our
An early Christmas gift, a crate of fresh California oranges, arrived just before the winter freeze set in. Shipped from my aunt in Pasadena, these bright orange orbs of Vitamin C are a welcome treat.
With the winter season is approaching and temperatures dropping into the thirties, I’m stocking our root cellar. Bags of bright orange carrots, purple-top turnips, rutageba, and beets from King Hill Farm, boxes of red and
Every year, right after the Thanksgiving holiday, instead of joining the hustle and bustle of crowds at the shopping malls, I spend quality time with my cookbooks. As a chef and lover of good food,
We have a few crops that are abundant here at Rabbit Hill, and pumpkin, specifically the variety Winter Luxury, is one. By late summer, the vines are growing over mossy rocks and knolls into the
We Americans are not the only ones who celebrate the harvest. In France, Beaujolais Nouveau Day is celebrated on the third Thursday of November. Nouveau is not to be confused with Beaujolais, a red wine