Lots of cooking projects going on around here…
Last week on my way home from a bike ride to the Library I saw a sign by the side of the road : Rhubarb $2.00 a pound. I screeched to a halt and bought 5 pounds, then I rode home with 5 pounds of rhubarb + 4 library books + some groceries on my back. I need to get a bike with a few baskets, like a french lady.
When most people think of Maine they think of Blueberries & Lobsters, and well they should but oh my oh my is there more …so much more.
I could wax rhapsodic over the root vegetables, sandy,salty soil creates the most luscious potatoes, beets and carrots, and the local lamb raised on green pastures plump with sea water, the scent of the sea does something magical to lamb.. next time you find yourself around a lamb chop rub it with anchovy & garlic before you cook it and you’ll see what I mean.
There are incredible local cheeses and the breads are fantastic thanks to clean cold water, there’s just so much incredible food being grown and made here, it brings a tear to my eye.
There’s Rhubarb which grows all over the place, sturdy and tart like the best of all New Englanders, rhubarb is spring itself.
And what trip to Maine is complete without a Moxie… I can best describe the taste of moxie as drinking Root Beer while chewing Teaberry Gum. It’s not for everyone, and it’s certainly not my favorite, but my Husband loves it and there is a cooking contest at the Moxie festival July 11 and we are entering!
On Rhubarb Day I made Rhubarb Cordial (recipe courtesy of Food52), Rhubarb Simple Syrup, Rhubarb Sherbet, Rhubarb Hand-pies and froze some Rhubarb for later.
On Moxie Day Babe of Brew and I made Moxie Pies and Moxie Caramel and Vanilla Ice Cream with Moxie Caramel.
Afterwards My Husband drove me to go get our new Dining Room Table about an hour away in Saco. I LOVE IT SO MUCH… (so do Farrah & Jerry those jerks) the house is starting to come together inch by inch.
Frankly I was exhausted and after our luncheon on Saturday I stopped cooking for a couple of days.
We had truly awful Chinese food on Saturday Night and watched Broadway Danny Rose. Last night my Husband made Old El Paso Tacos. So now I’m back and ready to cook some more! As soon As I finish this post I’m going to find my pasta maker and make Pasta for dinner tonight which may be Beet Green Ravioli with Walnut Brown Butter & Beets but may also be Papparadelle with Beet Greens, Walnuts & Beets. It all depends on what the time looks like after my Pasta Dough is done.
This Weeks CSA: Salad Greens, Spinach, A Cabbage, Lacinato Kale, A Bunch of Beets and a Kohlrabi
Menu for the Week
Beet Green Ravioli with Walnut /Sage Brown Butter & Beets – OR – Papparadelle with Beet Greens, Walnuts & Beets.
Chicken Pot Pie with Sour Cream Crust & Kale Salad
Pulled Pork Sandwiches + Cole Slaw (recipe below reprinted from Food 52 Submission)
Spinach & Feta Stuffed Chicken Breasts + Lemon Rice + Salad
Okonomiyaki – Japanese Pancakes with Maine Shrimp & Cabbage, Quick Pickled Shaved Kohlrabi
Bella’s Cole Slaw
(feel free to scale down by 1/2 for a smaller cabbage)
- 1 Medium sized head of green cabbage, like the size of a Child’s head
- 1/4 cup Kosher Salt
- 1/4 cup White Sugar
- Juice of two lemons
- 1/2 cup Mayonnaise (Hellman’s or Best Foods or Home-made)
- 3 Large Carrots, grated
- 3 Scallions, chopped, Green & white Parts
- 1/2 cup Fresh Dill, Chopped
- 1/2 Fresh Parsley, Chopped
- Fresh Ground Black Pepper
- 1/4 White Vinegar
- Core the Cabbage, and slice in a fine Julienne, place in a large bowl, large enough to stir it around without it spilling all over the place
- Mix Salt & Sugar together
- Rub the Salt & Sugar Mixture into the Cabbage , rub really well, use your hands, get in there, and let it sit for about a half an hour or up to 1 day.
- Mix in remaining ingredients, Mayo, Lemon Juice, Herbs, Scallions, Vinegar season to taste with pepper, you probably won’t need more salt
- And that’s it.