Sun-Dried Tomato Spread 1 cup sun-dried tomatoes packed in oil (not the kind you have to reconstitute), drained 1/4 cup packed fresh Italian parsley 1/4 cup packed fresh basil 1/2 cup walnuts 1/2 cup grated fresh Romano cheese 1/2 head roasted garlic Fresh pepper Extra-virgin olive oil Combine all of the ingredients except the [...]
Nectarine Jam This jam shouldn’t be canned due to the lower amount of sugar. 1 pound nectarines, peeled, pitted and sliced thin 1 1/4 cups sugar 2 tablespoons fresh lemon juice Bring all the ingredients to a boil in a non-reactive skillet. Reduce heat and simmer until it begins to look syrupy. Skim off any foam [...]
I love all kinds of food. The art, craft, smell, taste… My favorite meals are ones that look and taste good without taking a ton of time. I like landscaped food too (by this I mean fussy food that takes a long time and has lots of garnish) – it’s just better when someone else [...]
Black Bean and Corn Salad This salad is best if you can grill the corn, though you can use steamed or boiled corn in a pinch. I sometimes roast the corn when we are on a lobsterbake – just stick them on a roasting fork and turn them over the fire. You can also use [...]
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 [...]
Raspberry Fruit Dip 1 8-ounce package cream cheese 1/2cup fresh or frozen raspberries 1/4 cup sugar 1 teaspoon lemon juice Mix all the ingredients in a food processor. Taste for flavor and serve with apples, pears, grapes and/or bananas.
Zucchini Bread 3 large eggs, beaten 1 cup vegetable oil 2 cups sugar 2 cups grated zucchini 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup coarsely chopped nuts (walnuts, pecans, etc.) Preheat oven to 325°. Grease two loaf [...]
Melon and Israeli Couscous Salad This salad was inspired by a local restaurant called Market on Main (M.O.M.). It seemed like an odd combination, but I’m always trying the interesting dishes on menus. The tart fruits – grapes and citrus – really give this dish the punch that makes it great. I can find Israeli [...]
Strawberry Jam 3 pints strawberries 2 1/2 cups sugar Wash the berries and remove the hulls. Pour about 1/2cup of sugar in the bottom of a 3-quart pot. Cover with 1/3 of the strawberries. Repeat 2 times, and cover with the remaining sugar. Cover the pot and set aside until all the sugar is absorbed (about 3hours). Bring the [...]
Puttanesca 3 tablespoons olive oil 3 cloves garlic, mashed and coarsely chopped 1 cup good black or green olives, pitted 2 tablespoons capers 3 anchovies, finely chopped or mashed with the back of a spoon 3 cups peeled and seeded diced tomatoes, or one 28-ounce can diced tomatoes 1/4 teaspoon freshly ground black pepper Grated [...]
