In a different article, found here, I talk about how a local company has nailed the flavor of Maine blueberries into products that outshines other businesses that use blueberries, Maine Man Flavah's. I have tasted dozens of other products, many from as far away as Oregon, claiming to use Maine blueberries in syrups, jellies, jams, preserves, muffin mixes and vinaigrettes. I will dare say that most used blueberry essence, extract or flavoring. How can you tell?
"NO $#%%&*^!!!" That was going through my mind when I saw the label on some intriguing hot sauce at a local Christmas shop in Bar Harbor, Maine.
Boy, you should be some kind of pleased we don't hve to go through the hassle of obtaining flour or cornmeal as our forefathers did!. It really wasn't that long ago that we depended on water powered grist mills before we could do ANY baking. But one bit of solace for the children and housewives were
I was invited again this year to judge the prepared dishes offered by various restaurants in Boothbay Harbor during the Boothbay Harborfest and our culinary journey couldn't have started on better footing. I say OUR because I was accompanied by a true friend who is, himself, a celebrity chef from New Jersey, Ronaldo Linares.
A vacation, or working trip, is truly defined by your initial reaction when walking into your home away from home. Not only does it set the tone for what lies ahead, but throughout your trip as well.
No matter what type of day you've had, when you enter your own domicile that is the substitute of your own home, you should be able to unwind without any cares what-so-ever. And
That old institution...the New England breakfast! Not nearly what is was in the days of our ancestors, when they sat down at the breakfast table laden with more food than is seen at all meals combined now-a-days.
This is one of those times when the name of a dish is directly associated with its' origination.
Trying to get to the bottom of this classic Christmas dessert is like explaining to children how Santa comes in the house when you have not fireplace.
I don't know about all of you, but I think about 2-3 times a year, I use corn syrup, with the remainder sticking in my cupboard for the next 11 months. So this year, I decided to simply make my own version of corn syrup to use immediately.
I call it Christmas Mincemeat because we only seem to enjoy this delicious mixture just one time of year, during the Holidays. I remember having mincemeat so often during the Holiday season that I expect it every year now. Many of you will consider mincemeat an acquired taste, much like our beloved Moxie beverage here in Maine, while many of you will simply overlook this pie. Is it because of the word meat in the title?
You don't know how many times I have been asked to settle this, seemingly, unsolvable riddle. The riddle of who on earth was the first to make Whoopie Pies.....or Gobs. Even though New England is nationally known to be synonymous with Whoopie Pies, Pennsylvania
Welcome to the third, official year of National Fall Foliage Week, which will be held every year on the last Sunday of each September, and lasting a week.
All-purpose flour has a 10-12% protein content and is made from a blend of hard and soft wheat flours. It can be bleached or unbleached which are interchangeable. However, Southern brands of bleached all-purpose flour have a lower protein content (8%) as they are made from a soft winter wheat. All-purpose flour can vary in its protein content not only by brand but also
Many of you are unfamiliar with pre-sliced ham and I find that those of you who do know about them, don't take into consideration that you can flavor and glaze this ham just as you do any other ham. In fact, Bean's Spiral Sliced Ham takes on any flavor and glaze much better than an unsliced ham. The seasonings and basting liquids seep in to each and every slice, giving you the most flavorful dinner ham you have ever had. Let me give you a little detail on this remarkable product.
Having whetted my taste buds with W.A.Bean and Son's smoked products, I feel compelled to tell you that this chef will be enjoying Bean's Smoked Whole Turkey this year. I know many of you are hesitant about changing turkeys in mid-stream, and I fully understand you stubborn lot, us Yankees don't
Would you like to know both the truth and the legend behind Risotto? Well the legend has it that in the later half of the 16th century, the Duomo de Milano builders had hired a certain man by the name of Valerius to stain the decorated glass for this cathedral. He was seen putting saffron in the pigment of his paint in order to get the right color.
These are two of the great businesses in the Boothbay Harbor region that simply took me by storm. If you want the true taste and feel of another 'Downeast' Maine, these are but two of your must-visits for food, surrounded by the salty, yet sweet, smell of the Atlantic.
As American as apple pie, right? Sure! But As New England as apples is the correct adage, with the former following a close second.
This anticipatory mantra can be heard, and verbalized, throughout Yankee-land only once a year, and that is during "sugarin' time".
Remember when our parents sent us off to school after eating a rather large bowl of hot oatmeal?
After studying and writing about New England food and it's history for decades, I have lately been bombarded with "scientific" links
As a true Yankee, I grew up with the sound of canned sardines in my home. The sound you say?! Yup,
I have been judging events that include chowder for many years now, and all over the country. Even though I was taught to stay
After 300-plus years of defying scholarly debate and research, The answer to a life-long obsession by me and many others has finally come to a close.
There has been so much debate on the Yankee accent, both about the origin, geographic cut-offs and the 'why's', that I feel the need to finally give it a rest and give you the truth.
Where to even begin...
As I have shown in my article Behind A Crows Ear, I have outlined the beginnings of corn here in New England as well as the Southern states. Out of the myriad of recipes that have graced our tables throughout the ages using this life-sustaining grass, one or two dishes hold up to our taste buds now
Grits is one of those dishes that Southerner's are very protective of and swear by their own way of enjoying this corn product. And because of all the emails I received, it looks as though our protectiveness of New England chowder is just as fierce as grits are down South.
My father, the second Yankee Chef, always(and I do mean always) used homemade stocks and broths in every one of his recipes in his restaurants. Certainly he could have taken the easy route, even at home, but there wasn't any way you would ever catch him with a can of broth. And his Chicken Noodle soup proved it. Once you make your own Chicken Stock and use it in any preparation, you immediately notice the difference. That is why most restaurants have a stock pot simmering on the back of the stove all day long. Especially Asian restaurants, where you will always see stock being ladled into a hot wok to be worked into whatever preparation they are creating. The difference between stock and broth?
Below, find an extra thick recipe for everyone to enjoy this Holiday season. Don't be turned off by the addition of a boxed pudding mix, no-one has to know. I find that the recipe below is so much more tasty than any other "shortcut" Egg Nog recipes. I have also given you an array of flavors to work with during that special time with family and friends, and hope you find the cheer and salutations appropriate for an occasion to be celebrated with this great Yuletide beverage.
Many of us choose butternut squash instead of buttercup because of its' easier preparation and larger yield. Butternut, although much wetter, has a small pocket of seeds at the bulbous end and the buttercup is engulfed with seeds inside the entire body. If you choose a 4-5 pound buttercup squash, be prepared to give yourself only about 2 pounds of edible yield.
Many of you will overlook the benefits of using fresh coconut because of the time and strain needed to 'peel' a coconut. But it really isn't that hard. And although raw coconut isn't nearly as flavorful as processed, sweetened coconut, it can be used in many recipes as long as a sweetener is used right along side this tropical "fruit".
Many people think that coconut milk is the liquid inside the coconut. That is actually called coconut water. Coconut milk is the end [product of extracting the oil and flavor from grated coconut. You can either buy this att the store or make it quite easily at home. It is very simple and cost effective. One rule of thumb though. there are two types of coconut milk, thick and thin. Thick coconut milk is primarily used for desserts and recipes such as
Choose your method of preparing chestnuts!
Using a microwave is a fast and easy way for the whole family to enjoy the taste of fireplace roasting. Make a slit in the bottom side of each nut or cut in half.
If there is a rule of thumb when it comes to vinaigrettes, it would be the ratio of oil to vinegar to be 3 to 1. As long as you always remember that, you will not have to look up vinaigrette "how-to's" ever again. Just don't reverse the ratio or you will be puckering worse than if you just swallowed alum. Let's talk a little about each.
Well, I received my package from Baltz Public Relations in NYC containing some samples of Giovanni Rana products. Lisa Mendeson, of Baltz, asked me to not only preview the products sent to me and forward them my honest opinion, but also to come up with some light and refreshing recipes using these items if I desired..... I so desired!
Here is my second recipe using the best refrigerated bi-colored pasta on the market, Rana Fettuccine. As I have previously stated, it begins with the hand-rolled like texture of this delicious Italian original and ends with the firm bite I prefer in a pasta.
Prized for their distinctively sweet flavor, clams are a part of many traditions, especially here in the Northeast. This American institution of enjoying clams, needless to say, began with American Indians reaping their rewards from the mud flats that dot every sea and ocean encroached shoreline.
And I do mean that in the most pleasant way. I am in the middle of culinary rapture, yet I have only begun my journey with Rana products. There are just so many ways I want to prepare all the pastas and sauces and would love to do nothing but cook 24/7 with these great products, but I must limit and blindly choose what to give you folks.
It's Your Health radio and It’s Your Health TV : the hottest destinations for the latest trends in fitness, diet, beauty, fashion and more! It's Your Health radio is heard on numerous stations throughout the country and the interview everyone from New York Times Best Selling Authors, doctors and holistic healers to dieticians and celebrity trainers. Listen to Jim Bailey's interview with Lisa Davis where she talks about his new
Although nobody can determine exactly how many live lobsters it takes to make a pound of meat because you need to take molting into consideration, it can roughly determined.. Generally speaking, during the winter time, when lobsters are at their fullest of flesh, it takes about 4 1/2 pounds of live lobsters to get a pound of meat. In the late summer, when lobsters have shed(molted), it takes about nine 1-pound live lobsters to get a pound.
From the lumber camps of old to the family breakfast of the affluent, baked beans have graced our homes for centuries. It is quite simply one of the most perfect meals, from an economic standpoint to the "filling" aspect. The earliest mention of baked beans in my family was in the fall of 1786, when a certain
American and international literature is inundated with images of the old New England home and hearth. From Longfellow's depiction of Priscilla Mullins at her spinning wheel in The Courtship of Miles Standish to the fantastic musings of Harriet Beecher Stowe in Oldtown Folks. Frugality, hard word and dry morality are given "air-time" by Francis Underwood in Quabbin but with equally warm, satisfying and level-headed principles paralleling.
Light, puffy goodness with holes have been eaten since the earliest of times. Some have even been found in petrified form among prehistoric Indian ruins.
A product of pioneer cooking, the first real doughnuts were introduced to America by the Dutch settlers in New England, They were yeast-raised, spherical doughnuts. Because they were called fried cakes by the early New Englander's, upstate New Yorkers still refer to doughnuts as fried cakes.
Honoring his grandfather and father as the third Yankee Chef, Jim is considered the foremost New England Food Historian as well as a respected food columnist of note, with his first cookbook released in early March, 2013.
Simply entitled The Yankee Chef, this cookbook embraces the beginnings of comfort food, with international flair accompanying many of the
I am constantly extolling the virtues of fruits and vegetables, be it in desserts or savory dishes. I emphasize, most importantly, antioxidant-laden items because of my personal involvement with cancer because of what I witnessed what it did to my mother(hence my silent dedication through my pink chefs coat).
One of my all time favorite books on the wry, dry and slightly twisted personality of all things New England is the book It's An Old New England Custom. Some day, if ever I have a chance, I would absolutely love to sit down and write a book on the lifestyle, food style and a general reference book on New England. This particular books does great when pinpointing certain