Caesar Salad with Fresh Maine Blueberries

When I first made this salad for friends- they came back with their bread to scoop out any leftover dribbles of dressing from the empty bowl. Please your family and your friends with this simple yet flavor dazzling recipe. My children even love it!
Caesar Salad with Fresh Maine Blueberries
For the Dressing:
2 lemons
1 anchovy or 1⁄4-1⁄2 t anchovy paste
2 T minced garlic
1 T Raye’s stone-ground mustard
1 T cider vinegar
3 dashes Tabasco
3 dashes Worcestershire sauce
6-8 oz. extra virgin olive oil
1⁄2 c freshly grated Parmesan cheese
1⁄4 t salt
1⁄2 t fresh cracked black pepper
In a medium glass or stainless steel bowl, juice the lemons. Add the anchovy, garlic, mustard, vinegar, Tabasco and Worcestershire. Whisk together for one minute. Be sure all of the ingredients are well blended.
SLOWLY drizzle the oil into the bowl as you whisk. Continue whisking until all of the oil is incorporated.
Whisk in the Parmesan cheese, salt and pepper. Store in an airtight container in the refrigerator until you are ready to serve.
For the Croutons:
Either purchase ready made croutons at your local market or…
1 loaf of bread- you can use pumpernickel, crusty baguette or what you have on hand
1⁄3 c butter
1t garlic powder
1⁄4 t fresh cracked black pepper
dash salt
Cut the loaf of bread into 3⁄4” cubes. Place in a large bowl.
Melt the butter and stir in the garlic, pepper and salt
Pour the butter mixture over the bread cubes and toss to coat all pieces.
Arrange a cooling rack on top of a cookie sheet
Place the bread cubes on the rack. Toast in a preheated 350’ oven for 6-9 minutes
Remove from oven and cool. Croutons can be stored in a plastic bag or airtight container in the freezer for several months.
For the Salad:
3 heads of Romaine lettuce
1⁄4 c freshly grated Parmesan cheese
3 hard cooked eggs- peeled and chopped (you can use three raw egg yolks if you like)
1 c fresh Maine Blueberries
Wash the lettuce and tear into bite-sized pieces. Remember, not pieces that you have to fold twice before they will fit into your mouth. Think of the circle the size of a golf ball- they should fit through that Place the clean, dry, torn lettuce in a beautiful bowl.
Just before you serve, whisk or shake the dressing well. Drizzle the dressing onto the greens. Add the Parmesan cheese, chopped (or raw) eggs, Blueberries and croutons. Toss well to coat all of the little lettuce leaves with dressing.
This salad looks beautiful with the addition of a head of chopped radicchio tossed in with the final ingredients. Add Grilled marinated chicken, shrimp or steak.

Blueberry Bruschetta- An Appetizer with a Surprise

Try out this ‘bruschetta with a twist’. Delicious atop your favorite multigrain bread or with your favorite chips or celery sticks. Feel free to increase the heat to your taste.
Blueberry Bruschetta
1 c. fresh Maine Blueberries
2 c. diced fresh or canned tomatoes
1 T. minced fresh garlic
1/4 c. fresh cilantro chopped finely
1/4 c. fresh chopped parsley
2 T. fresh lime juice or cider vinegar
1 t. salt
1/2 t. pepper
1 T. sugar or splenda
1/8 t. cayenne pepper
2 T. olive oil
In a medium non-reactive bowl, place all ingredients. Stir well to incorporate. Chill an hour or overnight. The blueberries will tint the whole mixture a beautiful shade of burgundy.

Blueberry Smoothies All Around

Here's one for the whole family. Kids and grown-ups alike all love a good smoothie. Whip this up on a school morning for a quick and healthy breakfast.
Blueberry Smoothie
Frozen or fresh Maine Blueberries can be used in this recipe. Be sure, as always to check the berries for bits of stem or leaves before you place them in the blender.
Serves 4
1 c. blueberry juice or orange juice
1 c. skim milk
1 c. plain or vanilla yogurt
2 c. clean fresh or frozen Maine Blueberries
2 ripe bananas- peeled or 2 c. of fresh fruit in season- pitted cherries, raspberries, or strawberries
2 T. fresh lime juice
3 T. Maine Maple Syrup
2 c. ice
Sprigs of mint for garnish
Place all ingredients in a blender. Blend on high until all of the ice is completely crushed and the mixture is smooth and delicious. Garnish with a sprig of mint.

Blueberry Cobbler

Here's another way to enjoy fresh Maine Blueberries...

Blueberry Cobbler
This fresh tasting treat is especially sumptuous with a scoop of vanilla ice cream or a dollop of whipped cream. Blue tooth smiles will surround your table with plates extended for second helpings. You can double this recipe- and increase the size of your pan- if you’re serving a crowd.
Fruit:
6 c. fresh Maine Blueberries- rinsed and free of stems
1 to 1 1/2c. sugar or splenda to your taste
1 t. cinnamon
1 c. cold water
4 T. cornstarch
5 T. fresh lemon or lime juice
Topping:
2 c. plain oatmeal
1 c. brown sugar
1/2 c. butter at room temperature
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
In a heavy bottomed saucepan, stir together the sugar, cornstarch and cold water until smooth. Add the berries and cinnamon. Slowly bring fruit mixture to a boil and cook until thickened, stirring constantly. Pour into a 9x9 greased glass baking dish.
In a separate bowl mix together the topping ingredients. Stir until it resembles coarse crumbs. Sprinkle crumbs over the top of the hot berries.
Bake in a 350 degree oven for 45 minutes or until the top is golden brown.

Here come the Blueberries

Where did August go? Already it's time for blueberries.

Blueberries are some of Maine’s most famous edible treasures. These tiny purses filled with sweet and sour, enrobed in royal purple, burst on your tongue leaving a smile behind. Just the idea of fresh blueberry pie makes me think of summer. These versatile berries are an excellent addition to any meal. By themselves or atop a salad, the blueberry explodes with both color and flavor- a feast for both your eyes and mouth.

If you look at the flower end of each berry the fruit bears a perfect five pointed star. Native Americans told stories about these “star berries”. Blueberries were dried and used in soups, stews, and jerky. The wisdom of the Native Americans spoke of the health giving properties of the berry that scientists are confirming today. Blueberries are one of the best fruits to eat for their antioxidant qualities. Not only are they healthy- they’re delicious too.

We all have read the book Blueberries for Sal. If you’re lucky enough (or brave enough) you have gone blueberry picking yourself, you know this is no easy task. There are no plink-plank-plunks in the bucket of today’s blueberry harvest. These days rakes are used by field workers to scoop the berries off of their stems. They carefully remove the leaves and package them up in tidy quart containers. It’s a difficult job that they make so easy for us.

The delicious berries are ready to be incorporated into your favorite recipe. Whether it’s muffins, salad or smoothies- they add fiber, vitamins and incredible flavor to your meal. Try them whenever you would use strawberries, raspberries or cherries. Dried blueberries are a wonderful addition to trail mix, and are great to snack on by the hand full.

When you see fresh Maine Blueberries at your local farm stand buy a few extra quarts. At home, place the quart containers of unwashed berries in individual zip plastic bags and store them in your freezer. They will be ready and waiting for your favorite recipe this winter. Any time of year is a great time to eat fresh Maine Blueberries!
Blueberry Bran Muffins
These muffins are a delightful treat on a summer morning. They are scrumptious hot out of the oven. If you and your family can’t eat them all- they freeze well. Just place them into a plastic zip bag and toss them in the deep freeze for later.
3c. Bran (All Bran Cereal works well here)
1c. Boiling water
1/2c. melted butter or oil
1 1/4 c. sugar
2 eggs
2c. buttermilk
2 1/2 c. flour
1/2 t cinnamon
2 1/2 t baking soda
1/2 t salt
2 c. fresh Maine blueberries- washed, with any stems removed
Topping:
1/2 c. brown sugar
1 t. cinnamon
1/2 c. melted butter
Preheat your oven to 400 degrees. Line a dozen large muffin cups with papers.
Place Bran in a bowl. Pour boiling water over the top and cover. Let stand for 10 minutes.
In a large mixing bowl, cream the melted butter and sugar together until light and fluffy. Add the eggs one at a time. Beat well for three minutes.
Add the softened bran mixture. Stir until well incorporated.
Sift together the flour, cinnamon, baking soda and salt. Add to the creamed mixture alternately with the buttermilk. Mix just until blended. Do not overmix or the muffins will be tough.
Gently fold in the blueberries.
Using an ice cream scoop or large spoon gently fill the muffin cups to 3/4 full. Bake 25 minutes or until lightly golden.
Place the 1 t. cinnamon and 1/2 c. sugar into a shallow bowl and mix together. In another bowl place the 1/2 c. melted butter. When the muffins are still warm dip the tops lightly in the melted butter then into the cinnamon sugar. This will form a most delicious crust.
You can also make this recipe using mini muffin tins or a 9 x 11 pan- adjust the baking time to be sure the centers are done and the edges not too brown.

FARMS- Steps to create a Harvest Lunch

For those of you in the education and culinary fields we are helping to promote FARMS- Focus on Agriculture in Rural Maine Schools. I will be posting recipes and ideas here for your own town or school to freely implement as you can. Our local farmers are an incredible asset- environmentally, economically and educationally- not to mention culinarily. Below please find an outline from Amy Winston and FARMS.

FARMS Harvest Lunch
4 Essential Steps

1. Build relationships with food service personnel

2. Plan Menu

3. Engage volunteers

4. Publicity

FARMS Harvest Lunch How-To (Strategies-Activities):

1. Form a Farm to School Committee
A. Set a monthly meeting time
B. Build relationships
2. Plan Menu
A. Decide on menu
B. Calculate amount of food/Cost
C. Decide on farms/farmer’s market
D. Schedule pick up and delivery of food
3. Engage Volunteers
A. Schedule volunteers for prepping
food/set up/clean up
4. Publicity
A. Write press release
B. Newsletter/send flyers home
C. Circulate posters
5. Education
A. Classroom connections
Nutrition curriculum
What is Local?
The True Cost of Food(older students)
Generate fact sheets on tables in cafeteria
Poster contest
Promote healthy community
Promote sustainable agriculture
Support local
Raise awareness
6. Farmers
A. Build relationships with farmers
B. Field trips to farms
C. Bring farmers to classrooms and cafeteria
D. Student Garden Project supported by local
farmers

Lemon- Yogurt Ceasar Dressing

Happy to be home! We spent the last week on the left coast visiting with my brother Todd and his amazing fiance Rebecca. We Love Rebecca! While we were gone there was some interesting weather here in Maine. The National Guard closed Main Street because high winds were blowing bricks off of the buildings downtown. Our county and the entire state of Maine both were in a state of emergency. The airlines were all discombobulated- so we had to delay returning for two days. That gave us time to enjoy even more food!
We had some wonderful meals out in sunny California. Tommy's was fantastic; Home magnificent; DeLessio divine; and San Tung consistently delicious. I'll be sharing information about each place over the next few days. Tonight we are recovering from jet lag and lack of sleep. Dinner was simple and healthy. No more indulgence for a little while (though I admit- I'm having a couple of spoons of chilled chocolate ganache while I write.)
I was in the mood for salad this afternoon- We brought the sun back with us from out west- it was a beautiful spring 70. I couldn't help that sooo-ready-to-get-my-hands-in-the-dirt feeling I always get when the weather turns warm. Rising Tide had some of the first local organic mesclun I've seen this year. Here is a recipe for dressing that is delicious and Caesar-y without all the fat of regular dressing.
Lemon-Yogurt Caesar Dressing
In a small nonreactive bowl place the following ingredients:
the juice and zest of half a lemon
1 teaspoon Tabasco sauce (or your favorite pepper sauce)
2 teaspoons Worcestershire sauce
1 clove of garlic- pressed or finely minced
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
1/4 cup freshly grated aged provolone or Parmesan cheese
using a microplane- grate 1/2 a granny smith apple- this must be so fine it's almost mushy
1/4 cup plain Greek yogurt
1 teaspoon pure maple syrup
1 Tablespoon rice vinegar
notice the distinct lack of any oil here...
Whisk all together until completely blended. Place clean washed greens on top of the dressing in the bowl. Use a rubber spatula or two to toss the greens to coat with the dressing. Scrape all of the bits up from the bottom of the bowl. Serve piled high on a chilled plate.
Top with Maine Shrimp (that have been marinated in lemon and garlic) and sauteed in a bit of olive oil until just cooked through.
-Savor. Linger. Enjoy!
-Cynthia

Blueberry Morning, Noon and Night

Hello! I thought I'd share with you an excerpt from an article I wrote for Lincoln County Magazine...
Blueberries are some of Maine’s most famous edible treasures. These tiny purses filled with sweet and sour, enrobed in royal purple, burst on your tongue leaving a smile behind. Just the idea of fresh blueberry pie makes me think of summer. These versatile berries are an excellent addition to any meal. By themselves or atop a salad, the blueberry explodes with both color and flavor- a feast for both your eyes and mouth.

If you look at the flower end of each berry the fruit bears a perfect five pointed star. Native Americans told stories about these “star berries”. Blueberries were dried and used in soups, stews, and jerky. The wisdom of the Native Americans spoke of the health giving properties of the berry that scientists are confirming today. Blueberries are one of the best fruits to eat for their antioxidant qualities. Not only are they healthy- they’re delicious too.

We all have read the book Blueberries for Sal. If you’re lucky enough (or brave enough) you have gone blueberry picking yourself, you know this is no easy task. There are no plink-plank-plunks in the bucket of today’s blueberry harvest. These days rakes are used by field workers to scoop the berries off of their stems. They carefully remove the leaves and package them up in tidy quart containers. It’s a difficult job that they make so easy for us.

The delicious berries are ready to be incorporated into your favorite recipe. Whether it’s muffins, salad or smoothies- they add fiber, vitamins and incredible flavor to your meal. Try them whenever you would use strawberries, raspberries or cherries. Dried blueberries are a wonderful addition to trail mix, and are great to snack on by the hand full.

When you see fresh Maine Blueberries at your local farm stand buy a few extra quarts. At home, place the quart containers of unwashed berries in individual zip plastic bags and store them in your freezer. They will be ready and waiting for your favorite recipe this winter. Any time of year is a great time to eat fresh Maine Blueberries!
Blueberry Cobbler

This fresh tasting treat is especially sumptuous with a scoop of vanilla ice cream or a dollop of whipped cream. Blue tooth smiles will surround your table with plates extended for second helpings. You can double this recipe- and increase the size of your pan- if you’re serving a crowd.

Fruit:
6 c. fresh Maine Blueberries- rinsed and free of stems
1 to 1 1/2c. sugar or splenda to your taste
1 t. cinnamon
1 c. cold water
4 T. cornstarch
5 T. fresh lemon or lime juice

Topping:
2 c. plain oatmeal
1 c. brown sugar
1/2 c. butter at room temperature
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg

In a heavy bottomed saucepan, stir together the sugar, cornstarch and cold water until smooth. Add the berries and cinnamon. Slowly bring fruit mixture to a boil and cook until thickened, stirring constantly. Pour into a 9x9 greased glass baking dish.
In a separate bowl mix together the topping ingredients. Stir until it resembles coarse crumbs. Sprinkle crumbs over the top of the hot berries.
Bake in a 350 degree oven for 45 minutes or until the top is golden brown.

Happy St. Patrick's Day! Boil your Dinner and Serve it with Remoulade Sauce

Elizabeth loves to bake. She is an excellent little chef. I made the traditional boiled dinner tonight to celebrate St. Patty's Day. No green beer-- but yummy corned beef, cabbage for the grownups and boiled potatoes for all of us. I've taken to peeling a few long carrots before dinner and have them out for the inevitable, "Mom, what can I have to eat...?" They have loved crunching the carrots while I'm putting the finishing touches on dinner. The house smells so good right now! We'll have a remoulade sauce with the corned beef. It's great with ham too.
Once my little peanut has cleaned her room we are baking a cake- she says she wants carrot or applesauce cake. We'll let you know which one we make and give you the recipe tomorrow. Happy St Patrick's Day!
Remoulade Sauce with Variations
This can be as simple as mixing the first two ingredients. Add additional ingredients as you like and taste as you go. Stop when you love it! I am usually making this on the fly with the ingredients I've got on hand.
1 c mayonnaise- I use hellmanns
1/4 c Dijon or honey mustard
5 twists fresh ground black pepper
1 T horseradish
2-4 T chili sauce
2 T (sweet, dill or mustard pickle) relish
1 t Worcestershire sauce
1 t garlic, finely minced
1 T vinegar- red wine/balsamic/rosemary as you like
2 T parsley, chopped
1 t Tabasco sauce - more or less if you like it spicy
1 t maple sugar
Mix all together and use as a sauce for meat or fish. A little goes a long way.

Herbs from the Kitchen Garden

This time of year it's great to pick up a pot or two of herbs from your local greenhouse or market. You can enjoy sprigs if fresh flavor in your recipes and once June first comes around they can go out into the garden. This fall you can re-pot them and enjoy them in your kitchen window. This recipe is perfect all year round. It saves you from purchasing premade herb cheeses. Make it yourself and use the herbs you love.

Kitchen Garden Herbed Cheese Spread
This creamy spread is wonderful on bagels, paninni, or on top of a warm piece of grilled steak. Herbed cheese is especially good when you purchase the herbs fresh from from your local farm stand or pick them from your own garden. One of the freshest cheeses we have here in Maine comes from the delectable chevre producers. Using this in combination with Neufchatel cheese produces a delicious lower fat spread- you’ll never miss those calories!
• 8 oz Neufchatel cheese or regular cream cheese
• 1T chopped fresh rosemary
• 8 oz plain chevre
• 1/4 c fresh minced parsley
• 1/4 c fresh minced chives
• 1/2 t garlic powder or 1 love fresh garlic very finely minced
• 1/2 t white pepper
• 1/2 t salt
Blend all together until smooth. Chill. This is better the day after it’s made so the flavors can dance around a bit.
If you have a type of herb that you particularly love and want to add some, ie; oregano, thyme, marjoram, or sage, add some to your taste.

Chicken Noodle Soup for the Stomach and the Soul

Cam came to the house tonight- I can always tell when a friend has become part of that insider group- the ones that are chosen as family- when my house feels messy and I don't stress about it before they arrive. Admittedly I warned him Before he got here, that the counters were far from uncluttered. The older I get, the easier it is to let it go when I have to. I still love having a clean, tidy house. When it is clean and tidy I look around and feel so content...but as Sherwood says, "People Live Here". Yup, Life happens. It's amazing how fast a room can go from pristine to Oh-my-gosh-what-happened!?! That's what occurs when I cook. Sometimes the kitchen just looks wonderfully "utilized" with dishes and pans and utensils in some form of 'usage' everywhere. I decided to make some soup to take to school so we could relax and eat before we danced tonight. Chicken Noodle Soup and a Cilantro Vegetable Soup were on the menu.
There's something satisfying about making stock. Boiling the bones of previously roasted and frozen chickens gives your soup an extra layer of flavor. I definitely made the soup tonight to my own personal taste. I love chicken soup with corn and noodles and rich, meaty broth. Cam delivered the pots to school and we met Darin and Serafina there. It is equally delicious to sit and break bread with new friends as it is to satisfy our stomachs with warm, homemade soup. Thanks for taking time to share dinner with us.
How about making your own chicken soup? Here is a recipe to start with---make it your own. Use what you've got and season it the way you like it. Create your own comfort food- It's truly a pot of gold....and it's great fuel for dancing!

Quick Chicken Noodle Soup
Always a crowd pleaser. It’s been Elizabeth’s favorite since she was a baby.
Serves 4-6
1 Tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
1 cup frozen corn
6 cups hearty chicken broth( make your own stock if you have time)
3 Tablespoons chicken bouillon paste or powder
2 cups chopped cooked chicken breast
1 1/2 cups egg noodles (tonight I used the high protein Barilla rotini- it held well)
1 Tablespoon chopped fresh parsley
salt and pepper to taste
In a large saucepan melt butter over medium heat. Cook onion, celery and carrots in butter until fork tender, 5 minutes. Add corn. Pour in chicken broth and stir in chicken, bouillon, and noodles. salt and pepper. Bring to a boil. Reduce heat and simmer 15-20 minutes. Adjust seasonings. Serve sprinkled with fresh parsley.
A side of crusty bread and a salad makes this soup a meal.

Fat Tuesday Pancakes are Soooo Good! Happy Mardi Gras!!

Tradition stacks up again this year with a tower of pancakes dripping with Maine maple syrup. We made the ever so wonderful breakfast for dinner celebration tonight. There is something fun about eating your day backwards. The pancakes came out fluffy and hearty with the perfect absorbability for all the melted butter and syrup. Elizabeth macerated some strawberries for the top of her stack. I sliced two bananas and a fuji apple, juiced a lemon and tossed them with a quarter cup of light brown sugar. They were the perfect compliment to the pancakes.
We still have quite a bit of pork left in the freezer from the pig we purchased with Mike, Paula and Brad last fall. I defrosted two packages of sausage that Curtis Meats had made up- one hot, one sweet. They browned up nicely with a couple of cloves of garlic and a splash of maple syrup.
This pancake recipe is one I've used dozens of times.
Stir together: 4 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 Tablespoon baking powder, 1/2 cup wheat germ and 1/4 to 1/2 cup sugar
In a separate bowl combine: 4 eggs, 6 oz greek or regular plain yogurt, 3 1/2 cups buttermilk, 2 Tablespoons maple syrup, 1/4 cup melted butter or oil
Whisk the wet ingredients into the dry until just combined.
Cook on a hot griddle.
Serve immediately with butter, maple syrup, fruit or yogurt.
Mmm.
Now we really have to get out and swing dance this weekend! I can't wait to try out a couple of new moves we saw Kevin and Carla, Skye and Sarah doing on a youtube video from the Montpillier Swing Dance Festival. See the video here:
MSDF 2003 - social: Kevin, Carla, Skye, Sarah