Thursday, August 31, 2017

End of Summer New England Chowder

Lisa Jerrier

At The Ramp

Summers Ending


  • 2 bacon slices

  • 2 cups chopped onion

  • 1 1/4 cups chopped celery

  • 1/2 teaspoon salt

  • 1/2 teaspoon dried thyme

  • 2 garlic cloves, minced

  • 6 (6 1/2-ounce) cans chopped clams, undrained

  • 5 cups diced peeled baking potato (about 1 pound)

  • 4 (8-ounce) bottles clam juice

  • 1 bay leaf

  • 3 cups fat-free milk

  • 1/2 cup all-purpose flour (about 2 1/4 ounces)

  • Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
    Step 2

    Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
    Step 3

    Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

    Sunday, August 27, 2017

    Peach Picking Maine



    http://www.mcdougalorchards.com/



    Peach Pie

    Ingredients

    • 2 recipes basic pie dough, rolled into 2 rounds
    • 2 lb. peaches, peeled, pitted and sliced
    • 1 Tbs. fresh lemon juice
    • 1/3 cup  granulated sugar
    • 2 Tbs. cornstarch
    • 1/4 tsp. kosher salt
    • Pinch of ground cinnamon
    • 1 egg beaten with 1 tsp. water
    • Turbinado sugar for sprinkling
    Directions

    1. Make the pie dough. Fit 1 dough round into a 9-inch  deep-dish pie dish and trim the edges flush with the rim. Refrigerate the pie shell and the remaining dough round for 30 minutes.

    2. Meanwhile, preheat an oven to 350°F

    3. In a large bowl, toss together the peaches and lemon juice. In a small bowl, stir together the granulated sugar, cornstarch, salt and cinnamon. Add to the peaches and toss to combine. Pour the filling into the crust.

    4. Transfer the remaining dough round to a work surface and cut into lattice strips. Arrange the dough strips in a tight lattice. Brush the crust with the egg mixture and sprinkle with turbinado sugar. Place the pie dish on a baking sheet.

    5. Bake until the crust is golden brown and the filling is bubbling, 45 to 50 minutes, covering the top and edges with aluminum foil if they brown too quickly. Let cool on a wire rack for at least 4 hours, and preferably overnight, before serving. Serves 8 to 10.


    About McDougal Orchards LLC
    Apples, and so much more! They are open mid-August through the end of October. McDougal Orchards is a diversified seventh generation family farm in Southern Maine specializing in the production of high quality apples for sale to pick-your-own, farm stand, and local wholesale customers. Located just a mile from downtown Sanford, McDougal Orchard's scenic location and proximity to the beaches and lakes of York County make it an extremely desirable day-trip location in the summer and fall. Customers pass through the dooryard of the historic farmhouse on their way to pick apples in the orchards behind the house, or stop to buy ready-picked fruit in the barn salesroom. Capt. Jack's usually making fresh cider donuts out in the Shack, as well! There are a few farm animals out back, a picnic area, a fairy village, and a corn maze for kids of all ages to enjoy. Plus, there's always a family member about to fill you in on the history of the place or how best to prune that old tree in your backyard.
     

    Pick Your Own
    Corn Maze
    Special Occasions
    Petting Zoo
    Childrens Playground or Area
    Pumpkin Patch
    Kids Parties
    Private Parties
    Hayrides
    Weddings
    Previous Open Farm Day Participants
    Corporate Retreats
    Tours

  • 20 min. off the ME Tpke
  • 90 min. from Boston MA
  • 90 min. from Manchester NH
  • 45 min. from Portland ME
  • 45 min. from Portsmouth NH

  • Wednesday, August 23, 2017

    Portuguese Fish and Sausage Stew with Chive Aioli


    Hanging out at the pond, taking pictures , enjoying the cool air and thinking of starting a supper club.






     Portuguese Fish and Sausage Stew with Chive Aioli
    Ingredients

    For the chive aioli:
    • 1 garlic clove
    • Salt
    • 1 whole egg plus 1 egg yolk
    • 1 cup  canola or vegetable oil
    • 3 Tbs. finely chopped fresh chives
    • 1 lb.littleneck clams, scrubbed
    • 2 Tbs. olive oil
    • 1/2 lb. linguiça or spicy Italian sausage, cut into 1/2-inch (12-mm) slices
    • 1 yellow onion, halved and thinly sliced
    • 4 garlic cloves, chopped
    • 1 jar piquillo peppers, drained and quartered
    • 1 bay leaf
    • 1 tsp. smoked paprika
    • Salt and freshly ground pepper
    • 1 bottle  clam juice
    • 2 cups  chicken broth
    • 1/2 lb. small Yukon Gold potatoes, halved
    • 3/4 lb.  fresh cod, cut into 2-inch (5-cm) pieces
    • 2 Tbs. chopped fresh flat-leaf parsley
    Directions

    1. To make the chive aioli, in a food processor or Ninja blender, combine the garlic and a big pinch of salt. Pulse several times until the garlic is finely chopped. Add the whole egg and egg yolk and pulse to combine. With the motor running, slowly add a few drops of the oil, and then follow with a slow and steady stream of oil. Continue to puree until fully combined. Transfer to a bowl, stir in the chives and adjust the seasoning with salt. Set aside at room temperature.

    2. Fill a large bowl or clean sink with cold water and add the clams so that the sand can escape. Let them sit in the water while you prepare the broth.

    3. In a large, heavy pot over medium-high heat, warm 1 Tbs. of the oil. Add the linguiça and cook, stirring occasionally, until browned on all sides and the fat is rendered, 6 to 8 minutes. Add the onion and cook, stirring occasionally, until soft, about 6 minutes.

    4. Add the garlic, piquillo peppers, bay leaf and paprika, and season with salt and pepper. Cook, stirring frequently, until the garlic is soft and the spices are toasted, about 2 minutes. Add the clam juice, broth and potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 12 minutes. Add the cod and clams and raise the heat to medium-high. Cover and steam until the fish is opaque throughout and the clams open, about 10 minutes.

    5. Remove and discard the bay leaf and any unopened clams. Gently stir in the parsley.

    6. Serve immediately, topped with a dollop of the aioli. Serves 4.

    Saturday, August 19, 2017

    A One-Pot Pasta for Late Summer








    A One-Pot Pasta for Late Summer
    12 ounces  spaghetti
    12-16 ounces cherry tomatoes, halved
    2 small or 1 large summer squash, diced
    4 cloves garlic, minced or pressed
    Handful chopped, fresh chives + green onions (or 1 small onion, diced)
    Handful basil leaves, plus more for serving
    2 tablespoons olive oil
    2 teaspoons sea salt
    Freshly ground pepper
    4 cups water
    Feta or Parmesan cheese for serving
    Combine the pasta, tomatoes, garlic, half of the chives and green onions, basil, oil, 2 teaspoons salt, black pepper, and water in a large pot. Bring to a boil over medium-high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly been absorbed, about 9-12 minutes.
    Season to taste with salt and pepper. Garnish with basil and cheese.

    Thursday, August 17, 2017

    Sichuan Tuna Burgers




    Kennebunkport

    Still Flying




    Sichuan Tuna Burgers
     
    Ingredients

    • 1 1/2 lb. tuna steak, cut into small chunks
    • 1 Tbs. red miso paste
    • 1/2 tsp. prepared wasabi
    • 1 tsp. soy sauce
    • 4 green onions, white and pale green parts, cut into 1/2-inch (12-mm) pieces


    Directions

    1. Prepare a medium-hot fire in a grill.

    2. Chop the tuna finely enough so that when you press some between your fingers, it clings to itself. Do not chop so finely that it becomes mushy. You can use a sharp knife and a sturdy cutting board or a food processor. If using a food processor, use the pulse button and be careful to stop pulsing before the fish is reduced to a puree.

    3. Transfer the fish to a bowl and mix in the miso, wasabi, soy sauce and green onions just until well blended. Do not overmix. Using a light touch, with wet hands, form the mixture into 4 patties no

    5. Brush the grill grate and coat with oil. Coat the patties on both sides with the oil. Put the patties on the grate, cover the grill and cook for 3 minutes. Turn the burgers and cook uncovered for 3 minutes longer for medium-rare. Add 1 minute per side for medium-well.

    6. To toast the buns, place them, cut side down, on the grate over the fire 1 minute before the burgers are ready. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit for even a few minutes, keep the buns and burgers separate until just before eating. Serves 4

    Tuesday, August 15, 2017

    Out of the Studio

    Have you had a chance to check out the Biddeford -Saco art walks.


    As the evenings get shorter we are nearing the end of the Art Walk Season.
    I am pleased to announce I will be stepping out of "The Studio in the Barn" , and sharing my photography at the upcoming walk on August 25th.


    Please consider stopping in to see my work , we can chat and enjoy a glass of wine .
    My work will be on display at Biscuits & Company.
    Biscuits & Company is located at:
    25 Alfred Street
    Biddeford Maine 04005
    (207) 710-2333
    Located in downtown Biddeford, Biscuits & Company serves outrageous biscuit sandwiches and baked goods made with Maine Grown Grains and locally sourced ingredients.  Sunday Brunch and Weekend Dinners have become local favorites.



    2017 CALENDAR

    ARTWALK CALENDAR
    Biddeford + Saco’s ArtWalk takes place seven months out of the year, April through October, on the last Friday of each month from 5-8pm at various venues downtown and in the mills.
    April 28
    May 26
    June 30
    July 28
    August 25

    September 29
    October 27


    Wednesday, August 9, 2017

    Ribeye Kabobs with Yogurt Sauce


    

    Ribeye kabobs with Yogurt Sauce
    Serves 2
    • 1 head garlic, divided
    • 1 cup full-fat Greek yogurt
    • 1 tablespoon lemon juice (or more to taste)
    • 1 teaspoon dried mint (NOT fresh)
    • 1 pound ribeye steak (thick-cut)
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon dried oregano
    1. Grate one clove of garlic through a microplane, or finely mince. Place in a bowl along with the yogurt, lemon, dried mint, and salt to taste. Stir well and set aside. Sauce can be made a few hours in advance.
    2. Cut the ribeye into 1 to 1 1/2-inch chunks. Push the remaining garlic through a garlic press, or finely mince. Place the steak and garlic in a large bowl, along with the cumin, garlic powder, thyme, rosemary, oregano, olive oil, cayenne, and salt to taste (be generous!). Toss well to coat.
    3. Get your grill nice and hot! Thread the chunks of steak through the skewers, leaving a half inch gap between pieces. Grill on the hot side for about 10 minutes (medium-rare) to 15 minutes (well-done), turning occasionally to get a good char on each side. Move the skewers around in case of flare ups to prevent them from burning.
    4. Let the kebabs rest 5 minutes, covered in aluminum foil. Serve with the cool yogurt sauce.

    Homemade HorseTreats










    1 cup flour

  • 3/4 cup beer
  • 2 cups molasses
  • 1 pound grain
  • 1/2 cup raisins
  • What To Do:
    • Mix the flour, beer, and molasses thoroughly. Add grain to mixture slowly and mix well. Finally, mix in raisins.
    • Pour this mixture into an oiled 12-by-15-inch pan, and place in a 250°F oven.
    • When the mixture starts to firm up (about 25 minutes), remove the pan and cut the contents into bite-sized pieces. Then, return the pan to the over and bake until the treats are mostly dry and fairly firm (roughly 40 minutes).
    • After removing the pan from the oven, let it cool before removing the treats.
    • Place the treats on cooling racks overnight



    Sunday, August 6, 2017

    FRED

    https://www.youtube.com/watch?v=07966g92248




    So everybody wants to know about Fred, resident Basset hound.

    Fred is a European Basset Hound, his unique color is "Lemon Pop".

    We purchased him from Mountaineer Basset Hounds

    http://www.mountaineerbassethounds.com/

    Fred has a wonderful personality , and travels most every where with us.

    chilling
    Man about town @ Old Vines

    ALWAYS on back legs
    Fred is a large hot mess, he is all hound= he barks loud , drools and sheds ALOT but we love him.






    Saturday, August 5, 2017

    Blackberry-Buttermilk Sherbet

    Change is in the air, Fall is about 50 days away, we have already lost an hour a day of sunlight.
    Folks are begining to prep for winter putting up hay and chopping fire wood.




    You can use either fresh or frozen blackberries in this recipe, but if using frozen, buy ones without added sugar, and thaw them before using, reserving the juice. Refreshing, slightly tangy and not too rich, this colorful sherbet makes a perfect summer dessert for those evenings you don’t want anything too heavy.

    Blackberry-Buttermilk Sherbet

    2 1/2 cups blackberries
    1/2 cup sugar
    1 1/4 cups low-fat (1%) buttermilk
    2 tsp. fresh lemon juice

    In a blender or food processor, puree the blackberries (along with any juices from thawed frozen berries) until smooth. Pour the puree into a fine-mesh strainer set over bowl, pressing on the solids to extract as much of the puree as possible. Discard the solids.

    Add the sugar and whisk until dissolved. Whisk in the buttermilk and lemon juice.

    Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm enough to scoop, 4 to 6 hours. Makes about 1 1/2 pints.

    Friday, August 4, 2017

    Adventures to Farm Stands

    So I find my self in "that spot" again. The spot where one of my exchange students exclaimed "hamburger's , hot dogs, chicken again".  Also known as August in New England, we have had Lobster Risotto two weeks in a row and pesto two weeks in a row. Time to find some "new" recipes.

    Today I am off to Girard Farm Stand in Lyman Maine.
    http://www.girardfarm.com/




    Bright-tasting sauce verte (green sauce) perks up the sausages and squash in this summery grilled meal. The sauce is also great with grilled chicken and fish.
     

    Grilled Squash and Sausages with Sauce Verte
     
    For the sauce verte:
    1/3 cup fresh basil leaves
    1 green onion, chopped
    2 Tbs. fresh flat-leaf parsley leaves,
    2 Tbs. capers
    1 Tbs. fresh lemon juice
    1 Tbs. fresh oregano leaves
    2 tsp. Dijon mustard
    1 garlic clove, coarsely chopped
    3 Tbs. extra-virgin olive oil

    2 lb.  summer squash such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise
    Extra-virgin olive oil for brushing
    Kosher salt and freshly ground pepper
    6 French garlic or hot Italian sausages, about 1 1/2 lb. total weight
    2 Tbs. fresh flat-leaf parsley leaves

    To make the sauce, in a Ninja, combine the basil, green onion, parsley, capers, lemon juice, oregano, mustard, and garlic and process until finely chopped. With the processor running, slowly pour in the olive oil and process until the mixture forms a chunky purée. (The sauce can be covered and refrigerated for up to 3 days.)

    Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.

    Brush the squash halves with olive oil and season on all sides with salt and pepper. Arrange the squash halves and sausages on the grill directly over the fire and grill, turning as needed, until the squash halves are just tender when pierced with a sharp knife, about 4 minutes. Transfer the squash halves to a platter, and toss with about 1/3 cup (3 fl. oz./80 ml) of the sauce. Continue grilling the sausages, turning as needed, until cooked through, about 4 minutes longer.

    Transfer the sausages to the platter with the squash, sprinkle with the parsley, and serve. Pass the remaining sauce at the table. Serves 4 to 6.

    Dinner and Book Signing

    The most perfect event for Bob and I to attend, the only thing missing is Draft Horses.
    Cook book signing/ I collect cook books.
    Multi course meal / we both are foodies.
    Biddeford's most historic diner / we love supporting locals



    A very special evening this Tuesday August 8th ,Dinner with cook book author Joshua McFadden & Rabelais Books at Palace Diner.
    Joshua is a former Mainer and Chef/ Owner of Portland Oregon's Ava Gene's and Tusk .

    https://pdx.eater.com/2016/4/7/11385724/new-tusk-middle-eastern-restaurant-from-joshua-mcfadden-portland
    Palace diner




    Thursday, August 3, 2017

    ROASTED ZUCCHINI PASTA BAKE



    I have been out and about, photographing tractors. On a recent excursion, I found a farm with a great farm stand.
    Stone Farm in Arundel
    *This Photo from Google Images










    https://www.stone-farm.net/2014/6/15/fy6l7wj285lwh4u6o285h51885utk6


    To make this acceptable to Bob as a "real meal" I added sausage, crumbled and cooked it, and add it in when I was mixing everything together before baking.








    2 lbs. zucchini (about 4 medium)
    2 Tbsp. extra virgin olive oil
    1 tsp. sea salt, plus more for pasta water
    1 tsp. dried Italian herbs
    pinch of red pepper flakes
    zest of one small lemon
    1/2 lb. large pasta shells
    8 ounces/ 1 cup creme fraiche ( can work with sour cream)
    1/2 lb. grated goat cheddar, divided
    fresh chopped flat leaf parsley
    1/8 tsp. fresh grated nutmeg
    1/4 cup grated parmesan cheese

    Tuesday, August 1, 2017

    Maine Berry Season


    Mixed-Berry Jam

    Ingredients



    • 2 cups blueberries
    • 2 cups  blackberries
    • 2 cups  strawberries, hulled
    • Grated zest and juice of 1 lime
    • 1/2 cup  fresh lemon juice
    • 2 cups  sugar

    Directions

    1. Have ready 6 hot, sterilized half-pint (8–fl. oz./250-ml) jars and their lids.

    2. In a large nonreactive saucepan, gently stir together the berries, lime zest and juice, lemon juice and sugar. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.

    3. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

    4. Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint  jars