Clams Casino

Clams Casino

Growing up in Maine, I was used to pretty simple seafood preparations. In Maine (and particularly in the 1980s), most of the clams, mussels, and shrimp my family cooked at home was of the “steamed” or “fried” variety. I grew to think of most shellfish not as an ingredient to be combined with other things… 

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Lobster Macaroni & Cheese

Lobster Mac and Cheese

I’ve never really been one to fall all over myself at the mere mention of lobster mac and cheese. First, I’m not crazy about shellfish and cream sauce. Maine lobster doesn’t really need much to dress it up or improve on its flavor, and the combination of lobster, clams, or oysters with cheese isn’t automatically… 

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Fettuccine with Sausage, Fresh Peas, and Garlic Scapes

Fettuccine with Sausage, Scapes, and Peas

Violet and I have been out exploring the nooks and crannies of our new neighborhood, stopping in every shop. Today we visited “Fresh Off The Farm,” a lovely little natural foods market on Route 1 in Rockport. I was so happy to find favorite brands like Mrs. Meyers and California Baby, bulk bins of grains,… 

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Poutine Grilled Cheese (Homemade)

Poutine Grilled Cheese

Today’s sandwich is the “Poutine Grilled Cheese” It combines french fries and cheddar cheese curds on oatmeal bread, with a side of pork gravy. Notes: As you start to peel off the layers of clothing you’ve been wearing all Winter, exposing pale, pasty flesh to the sun for the first time in months, you may… 

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How to Make American Cheese

Homemade American Cheese

As our regular readers know, I’ll go to my grave defending processed, pasteurized American cheese. I understand your objections to this position. I’ve heard all of the arguments. It’s bland. It’s lowbrow. Heck, it’s not even technically cheese, but more of a sciency slurry of milk, whey, milkfat, artificial flavorings and oil, dyed orange and… 

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