maine

How To Make A Vinegar Infusion

How To Make A Vinegar Infusion

I'd rank apple cider vinegar as one of my top condiments and am sure to always have several gallons on hand to put to use throughout the year. From salad dressings to bone broths, acv brightens recipes and adds an acidic pop just where it's needed.

Winter Daikon Kimchi

Winter Daikon Kimchi

Over the years, I've become quite fond of the kimchi recipe I developed and always feel slightly saddened when I see my reserves get lower and lower. Kimchi easily takes the leaderboard amongst the several varieties of fermented vegetables I prepare each year.

Why You Should Be Eating Fish Eggs

Why You Should Be Eating Fish Eggs

Eggs are a staple food for my family. Nearly everyday, we fry up several eggs in a spoonful of rendered lard, cooking just until the whites are set and the yolks are warm throughout. Our cast iron pans feel like a permanent fixture on our stove top, staying readily available to fry up an egg at any given notice. 

Lamb's Quarter-Raisin Chutney

Lamb's Quarter-Raisin Chutney

The abundance of greens in the garden make the perfect base for different variations on pesto, chimichurri, and as the recipe below, chutneys. While most gardeners or farmers pull the weeds, making room for better known leafy greens like spinach, chard, and kale, I like to allow some wild greens to take off and do their thing. We have a good exchange :) 

Culinary Inspiration on the Allagash

Culinary Inspiration on the Allagash

A month or so ago, two friends asked if I would be interested in canoeing the Allagash River in northern Maine. I immediately said yes, which was likely a result of a few glasses of mead. Leading up to the trip, I put most of my thoughts on what needed to be done on the land before I leave, somehow forgetting that I would soon be traveling 100 miles by canoe.

Cabin Fever

Cabin Fever

This morning I woke up at 4:30am wide awake, ready to start my day. Still dark and snowy, but alas that's just the general thing happening on the daily. I have been embracing each winter more so than the last one. With ample amounts of darkness in the day, it feels like a perfect time to be productive, start and work on new projects, learn new trades or crafts, and lots of cuddles.

Winter Vegetable Hash

Winter Vegetable Hash

Today's blog shares our love for hash, a quick cooking, rustic breakfast side that can be enjoyed anytime throughout the year.  Although hash is traditionally made from corned beef, todays more plant based diets have turned this rich, heartburn inducing breakfast side, into a more vegetable based creation. It is the perfect recipe for utilizing seasonal ingredients, especially in the winter where storage vegetables are bountiful. 

Steak Tartare

Steak Tartare

Although primal in nature, beef tartare is often times seen as a luxurious food, one where waiters often prepare this simple dish table side for guests. This recipe, although very easy to prepare comes with a slight warning. Tartare is not a dish you wish to prepare using your local supermarkets beef on special. Because we are talking about raw animal foods, you will want to be sure to use the highest quality meats you can find. 

Duck Confit

Duck Confit

One of the most succulent foods I have ever tasted, duck confit is nearly irresistible. It's deep, rich flavor stands up to any savory ingredient I have ever used. I once remembering scalding a pot of rendered duck fat while apprenticing at the Heathman Hotel in Portland, Oregon. My sous chef was so pissed off and until recently, I didn't truly understand why. Duck fat is like culinary gold. The creamy white fat creates such delicious meals. Take one bite of duck fat fries or potato chips and you will understand why!