November 14, 2012 – 11:00 am
My dad has a saying, ‘Once you get a good thing, why change it?’ This saying applies to hats, jackets, coats, flashlights… and the list goes on. Electronics, of course, are excepted from this adage. Which means that when a hat wears out after 20 years of use, he looks for a new one just […]
January 15, 2012 – 12:03 pm
Recently Ella asked what a chicken nugget was and in one of those parenting moments when you realize so many things all at once, I thought about how sheltered she is, how lucky she is, how proud I am of the choices we are able to make and also, how sad that she doesn’t get […]
September 24, 2011 – 11:02 am
People say that the memory of smell is one of our strongest and when I smell my mom’s Spaghetti and Meatballs I am transported. Suddenly, I’m looking up at my elders, hanging onto pant legs, bickering with my brothers and feeling unbelievably wrapped in home and love. My mom and dad are here for a […]
By Annie Mahle
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Also posted in Close to Home, Columns, Cook the Book, Grains and Pasta, Main Dishes, My Favorite Things, Uncategorized
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Tagged Annie Mahle, cooking with mom, meatballs, spaghetti with meatballs, stuffed meatballs
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August 19, 2011 – 1:28 pm
Zucchini and Genoa Salami Deep Dish Pizza 2 tablespoons olive oil 2 zucchini, roughly chopped 2 summer squash, roughly chopped 1/2teaspoon salt 1/2teaspoon pepper 1 cup grated Parmesan cheese 1 pound Genoa salami, cut in medium-thick slices 1 cup mozzarella cheese, grated 2 cups whole milk ricotta cheese 1 Crusty Peasant Bread dough recipe. You […]
Blueberry Muffins I use this recipe as a base for many different kinds of muffins. It’s very forgiving and tasty too. Using Maine blueberries is always a favorite of our passengers. 2 cups all-purpose flour 2/3 cup sugar 1 tablespoon baking powder 3/4teaspoon salt 1/3 cup vegetable oil 2 large eggs, beaten 2/3 cup milk […]
Our good friend, Jim Amaral, is a baker and owns a fabulous statewide bakery called Borealis Breads. He uses organic wheat grown by farmers in Aroostook County (or “The County” as it’s called) and has done more for the quality of bread making in the state than any other business around. He and his family […]
Thick and Chewy Double Chocolate Cookies You can also use this recipe to make bars – simply spread the dough evenly in a greased 9 x 13-inch pan and bake at 350° for about 30 to 40 minutes. 16 ounces semisweet chocolate (either chips or coarsely chopped) 4 large eggs 2 teaspoons vanilla extract 2 […]
The reasons that writing good recipes can be so difficult and that cooking is so interesting rests upon the same principle – that the variation of only one ingredient, pan, oven or technique makes all the difference between success and abject failure. The Banana Bread Mystery is one of these instances. Every time I make […]
This is the time of year when I crave green vegetables by the bushel-full. Kale, broccoli, swiss chard, green beans, spinach – it all sounds good to me. So when Chlöe asked for Spinach Balls as I was headed to the grocery store this week, this is what came… Green, Green Pasta Spinach Balls They […]
December 29, 2010 – 12:27 pm
Crêpes are one of those ultra versatile meals that can go fancy breakfast or quick weeknight dinner, sweet or savory, planned or using up bits of leftovers. The recipes in the column today tend more toward the informal, however, the one my family has used for years on Christmas Day is as elegant as it […]
By Annie Mahle
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Also posted in Breakfast, Columns, Desserts & Sweet Endings, Main Dishes, Uncategorized
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Tagged Annie Mahle, Christmas breakfast recipes, crepes, Crepes egg benedict, crepes recipe, Portland Press Herald, sweet and savory crepes, The Maine Ingredient
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