little smokey shrimp

Type of Post: 
Best of Show
Brunswick and Freeport, ME
Best of Show: 
Smoked Maine Shrimp from Grindstone Neck, Winter Harbor, ME

Grindstone Neck of MaineOne of our discoveries at the Bow Street Market was a 6-oz pouch of naturally-smoked little Maine Shrimp from Grindstone neck in Winter Harbor, away downeast beyond Elllsworth.

I have always liked the little Maine shrimp in all sorts of preparations. Le Garage in Wiscasset uses them several ways, in Newburgs and on a special Caesar salad that I especially enjoy. But i had never seen them smoked until I lucked into that bag in Freeport.

I am anxious about smoked foods unless they are really smoked and not simply seasoned with iquid smoke. I was glad to see the ingredients were natural, so I bought a bag.

These were delicious! Smoky and salty enough to enjoy on a cracker with a cocktail on a blustery February afternoon, or flavorful enough to hold their own on a well-equipped salad.

It will be awhile before our travels take us to Winter Harbor, but Freeport is easy enough, and now the Bow Street Market on the short list for our next trip in that direction.

Finding 12 Sweet Hearts

Type of Post: 
Best of Show
Portsmouth & Ogunquit
Best of Show: 
The hearts at Harbor Candy in Ogunquit

The steeple in Market Square, PortsmouthWe're getting mighty close to the Past Presidents Night Gala. Soon we will have no more opportunities to acquire excellent goodies in our travels. My targets for this expedition were some interesting soft drinks, and a dozen very fine truffles to decorate the Chocolate Truffle Torte.

The Chocolate Truffle Torte is a great crowd-pleaser, and as the only chocolate dessert on the menu, it has to be special. It is a 4-layer chocolate cake, covered with a bitter chocolate glaze, and then adorned with fine chocolate truffles.

I know of some gorgeous chocolates at Stage Stop Candy on Cape Cod, but there's no way I will get there before the party. We were headed to Portsmouth, to Carl's Meats and Golden Harvest, and to Byrne and Carlson Chocolatiers.

I found some beautiful jellies at Byrne and Carlson, but no chocolates that would suit that cake, or at least none better than what I can get at Fedele's in Pembroke on my way to work.   

I decided to opt for Fedele's unless we could find something appropriate along the coast in Kittery, York, or Ogunquit.

What's New?

Type of Post: 
What's on my Mind?

Did you know...

New material is added to this site all the time. Some of it (Best of Show and Feast Reports) are always posted to the frint page. But all the many pages of "backstory" about ingredients and markets and what-have-you never get promoted to the front page. You see them through their links, but you can also see what's new by clicking on the Recent Posts link in the menu beneath your username in the left sidebar.

Locavore dining in style

Type of Post: 
Best of Show
Quechee, VT, Barre, and the Northeast Kingdom
Best of Show: 
Baked Maplebrook Farm Burrata at Three Tomatoes Trattoria

Three Tomatoes LebanonOur quest for more goodies for the Old Colony Club's annual Past Presidents Night gala brought us to the Quechee VT/Hanover, NH area for the trifecta: the waxed two-pound wheel of Cabot sharp cheddar at the Cabot Store, the King Arthur Flour Company Baker's Store, and the excellent and comprehensive cheese counter at the Hanover Food Coop.

I achieved all my party-related objectives in short order, so we went exploring through the mountains north of Woodstock as far as the Barre quarrylands, then west to the Connecticut River.

At sundown we set out for dinner and home. We had been to Three Tomatoes Trattoria before, but the last time we got stuck behind a belly-dancing team (I'm not kidding) and that table of 10 made service slow for us, as we shared a server. But we knew the trouble was timing, not quality, so we gave it another chance last night, and I am glad we did.

Three Tomatoes makes a special effort to support local farming, as do many restaurants in that area. I usually like to eat light before the long drive home, so this time I contented myself with their Wood Oven Baked Burrata from the Small Plates part of the menu.

A Burrata is a wonderful invention, until very recently unavailable in this country unless you knew someone who could fly it over from Italy.

Eclectic Essentials

Type of Post: 
Best of Show
Pemaquid Point and Waldoboro, ME
Best of Show: 
Morse's Sauerkraut. in Waldoboro ME

Pemaquid Point LightIt's just three weeks until the Old Colony Club's annual formal Past Presidents Night gala, so I had to score some elegant, eclectic, edible oddities to set out. We had long been planning an expedition to Pemaquid Point, near Damariscotta, so it was imperative to include the famous Morse's Sauerkraut on the itinerary.

Morse's has grown far beyond the humble Kraut House (Est. 1918). Under the ownership of Jackie and David, it has grown to include an astonishing array of German delicacies, cheeses, fine meats like Broadbent ham and sausage products, and all kinds of things to serve them on and with, all in addition to their flagship fresh sauerkraut and pickles.  

Morse's SauerkrautWhat did we find?  An Usinger's Smoked Liverwurst and my favorite Maine Mustard Pickles to go with it, some pumpernickel, rye, and other bases for canapes, a variety of interesting crackers, red and green olives, a Bavarian mustard, a couple of their brilliant beet-colored pickled eggs, and a three-pack of Underberg digestive bitters for those who cannot help themselves against the array of goodies we set out.

Hail the Great Chieftain o' the Puddin'-Race

Type of Post: 
Best of Show
Plymouth, MA
Best of Show: 
The Haggis and Scotch with friends

A Haggis for BeginnersOn Friday night, my friends at the Old Colony Club toasted Scottish poet Robert Burns in style with Scotch and a Haggis.

It's great to have friends who can get past whatever calumnies they have heard about this famous dish of Scotland and give it a fair try. It is rich and savory, seasoned with nutmeg and other spices and filled with oats that soak up the flavors and lighten the "pudding".

As Burns toasted the Haggis:

Fair fa' your honest, sonsie face,
Great chieftain o' the puddin'-race!
Aboon them a' ye tak yer place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my airm....

There is more to Address to a Haggis, which you can read here. The next time you serve a haggis, you might address it thus, or you might just stab it with your dirk and have at it with crackers and Scotch whiskey!

Have you had a haggis experience? Tell us about it through the Comments link below.

A Snowy Morning Salmon Brunch

Snowy Morning Salmon BrunchIt's snowing this morning, so instead of being a hundred miles from home by breakfast time, we were snowbound. Fortunately we had laid in provisions for a nice, simple  brunch that took about 15 minutes of time in the kitchen:

This simple brunch took almost no effort to prepare. I keep my clarified court-bouillon in the fridge, so the poaching the salmon and shrimp was a simple matter of putting it in a just-big-enough pot, covering with the cold court-bouillon, and bringing to just short of the boil. Instead of letting it cool all the way, I let it sit there while I made the sauce, a five-minute affair.

To make the sauce, I melted a tablespoon of butter and added as much flour to make a roux, added some milk to make a thin white sauce, added about a tablespoon of dried dill, then about a half of a small shallot-and-chive Boursin cheese. The cheese melted into the white sauce, thickening it nicely.

The Museum Cafe?

Type of Post: 
Best of Show
New Britain, Connecticut, then downriver
Best of Show: 
A delicious and artfully presented quiche and salad at the New Britain Museum of American Art, with local sodas.

Photo from New Britain Museum of American Art websiteOn saturday we went to the New Britain Museum of American Art in Connecticut, and took advantage of the opportunity to meander downriver to Old Saybrook.

We arrived at the museum before noon, while admission was still free, and so did everyone else. We were right behind a largish group being led by a knowledgeable docent who was no louder than necessary for her job, but too loud for us, so we took refuge in the Museum Cafe.

We go to a lot of museums, especially art museums, and in our experience the cafe is often disappointing, offering little more than Saran-wrapped day-old tuna-fish sammidges and plastic bottles of Pepsi. Fortunately this seems to be changing as more and more museums recognize that walking around and learning for a few hours can make you tired and hungry. A good dining experience can turn an exhausting afternoon into a pleasurable visit that warrants a return visit. 

We were very pleasantly surprised to see that the Cafe on the Park is excellent! It doesn't have a lot, but what it has is very good and artfully presented. We each got the quiche du jour, an asparagus and Brie quiche served in a point of a white triangular plate, with the rest of the plate filled with a delicious salad (not ice-box cold iceberg lettuce) with a proper raspberry vinaigrette (not gunky-sweet) and two cheery cherry tomatoes balancing the corners.

An Irish-style Salmon Dinner

I love Salmon, especially the milder Atlantic Salmon. We have salmon for dinner at least once a week, so I am always interested in finding new preparations.

I found this one in Favourite Irish Recipes. The Irish and salmon go way back. The "King of Fishes" figures prominently in Irish folklore, and in the cuisine of that island nation as well. This is a simple and delicious way to prepare it: in a buttered pan in a moderate oven for about 15-20 minutes for 3/4 of a pound, with a little sliced onion and parsley, and some cider and cream. I had Jersey Cow Cream from Vermont and some old-fashioned hard cider from a jug in the cellar. The fish was delicious, especially washed down with a little more of that cider.

The Poles have a saying that a fish should swim "once in water, once in butter, and once in wine", the last of which is in your belly. I humbly propose that an Irish-style salmon can do very well indeed if his last swim is in hard cider from the cellar!

John's Neapolitan Birthday Feast

Neapolitan FeastFor the last of our four Exploring Italy feasts, we discovered Naples and Campania. All three wines were traditional to Campania, based on the ancient and under-appreciated Aglianico grape.

Antipasti, with a Mastroberardino Lacryma Christi del Vesuvio:

  • Polpo alla Luciana (marinated Octopus)
  • Marinated Olives
  • Fritto di Mozzarella
  • Wine Biscuits and Fennel Taralli
  • Two pizzas: a Pizza alla Napolitana (tomatoes, mozzarella, anchovies) and a Pizza alla Gamberi (garlic,  shrimp, and bay scallops)

The Pasta, with a spicy, delicious Aglianico di Taburna 2008:

  • Fusilli Aglio e Olio - a simple olive oil and garlic sauce for the pasta, with no tomatoes

The Main Course, with a fabulous Feudi di San Gregorio Taurasi 2004.

  • Peperoni Ripieni (bell peppers stuffed with rice, mozzarella, and hard-cooked egg)
  • The Porchetta! My all-time favorite dinner... courtesy of my brother Bill. Follow the link to see his excellent little treatise on Porchetta.

Dessert was not Italian - this being my birthday, Annette made her special mincemeat pie with her homemade green tomato mincemeat - my favorite!

WINE NOTES: It was something of an adventure getting the wines for this feast.

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