Sweet-and-Sour German Potato Salad

Sweet-and-Sour German Potato Salad
I was up to Morse's Sauerkraut last weekend and had lunch with my sweetheart. We shared a reuben and some deep fried kraut balls. The dessert special was pannecotta with a sour cherry sauce. What a delicious treat! We try to get up to their shop whenever we can and fitting a meal into the trip makes it all worthwhile. Their sauerkraut is the best in the world. The folks who work in both the shop and bistro are knowledgeable and friendly. Definitely go when you are hungry. Stop by the cheese counter and sample some tasty nibbles. Let them take you on a tour around the world. You'll be glad you went.
My mom used to make this warm and tangy potato salad, always delicious with grilled bratwurst or any kind of barbecue. Both sweet and salty, it holds its own alongside other flavorful foods. The hearty potato soaks up the wonderful dressing, so be sure you serve it right away. If you need to wait before serving- make up an extra batch of the warm dressing and drizzle it over the top before you eat. We are fortunate that there are several local sources for bacon and sauerkraut along the coast of Maine. Contact your neighborhood natural food store to find some in your home town.
Serves 6-8
Salad:
6 large Maine potatoes
1 large Vidalia onion
1 cup Morse’s Sauerkraut, roughly chopped
Dressing:
1 lb thick cut bacon, diced
3⁄4 c yellow onion, finely chopped
3 T flour
1⁄2 c white vinegar or sauerkraut liquor
3⁄4 c water
1 T celery seeds
3 T sugar
11⁄2 t salt
1 t fresh ground black pepper

Wash and trim the potatoes and Vidalia onion, peeling the potatoes if you like. Cut the potatoes and onion into quarters.
In a large saucepan, boil the potatoes and onion until the potatoes are fork-tender, but not mushy. When the potatoes and onion are cool enough to handle, chop them into bite-size pieces.
In a large pan, fry bacon till crisp. Remove the bacon with a slotted spoon and drain on paper towel; crumble and set aside.
Add the 3⁄4 c yellow onion to bacon fat in pan and cook 5 to 8 minutes, till onion is soft. With a slotted spoon, remove onion and set aside with the bacon.
Whisk flour into bacon fat. Add the vinegar or sauerkraut liquor, water, celery seeds, sugar, salt, and pepper. Heat to a boil; then, set pan on medium heat and cook till thickened.
Add potatoes, Morse’s sauerkraut, cooked Vidalia onion, bacon, and sautéed yellow onion. Gently stir to coat the potatoes.
Serve while warm.

The Aspiring Locavore- Heirloom Tomatoes and Luscious Lobster

The Morris Farm Trust in Wiscasset, Maine is the gracious host for The Aspiring Locavore- Fresh, Local, Possible- A Maine Cooking Class. We gather on the fourth Tuesday of every month to share the freshest foods that are available in our area. Read more Here. Our August class involved a hands on approach for students to create delicious dishes. One thing we created was a Lobster Chevre Pate. Since the recipe was directly out of our heads- I thought it best to write it down here. Come join us next time at the Morris Farm for The Aspiring Locavore in September.
Lobster Chevre Pate
We decided that this light dish would be perfect on crusty bread OR chilled and made into little patties. The patties can be dipped in a beaten egg, then breadcrumbs and fried in butter until golden. The crispy patties can then be served atop fresh greens for a lovely salad.
You need:
11-12 oz plain fresh chevre at room temperature
6 oz cooked chopped lobster meat
the juice of 1/2 a lime- approximately 3 T
3 T finely chopped fresh cilantro
dash of sea salt
a few grinds of black pepper
Mash the chevre in a shallow bowl with a fork. Stir in the lime juice, cilantro salt and pepper. When combined, add the lobster and stir gently until completely incorporated. Serve immediately or Line a dish with plastic wrap and fill with the pate. Fold the plastic up over the mixture. Cover with another layer of wrap and chill until you are ready to use. When you're ready to serve, remove the plastic wrap until the pate is exposed. Unmold the pate onto a pretty plate and gently peel back the wrap to uncover the pate. Sprinkle the pate with a little more freshly chopped cilantro and serve with bread rounds or crackers. Delicious!
Savor. Linger. Enjoy!

Mimosa Dressing Makes Lobster Sparkle

Light and refreshing- a Mimosa is a delightful summer champagne cocktail. For a change of pace, serve your freshly cooked lobster draped with the flavor of champagne and citrus-minus the alcohol. You won't miss the butter. The orange juice concentrate is bright; the vinegar tangy. Together they allow the flavor of the lobster to shine- with just the right zing. Add a dash of cayenne for a spicy finish. Yum!
Mimosa Dressing
This light dressing is wonderful on seafood
Makes about 1 cup
3 T honey or maple syrup
1/3 c orange juice concentrate
2 T champagne-vinegar
Salt and pepper, to taste
2 T light olive oil
Whisk all ingredients together in a small bowl. Chill.
Savor. Linger. Enjoy!

Chocolate Chevre- a new twist on cheesecake

Here is a different way to experience chevre and chocolate. You can scoop the mixture into balls and serve with slices of tart apple and fresh berries. Whipped cream and a drizzle of melted chocolate on the top finish the dish with flair.
Chocolate Chevre Crème
Here we combine the flavors of fresh chevre with the decadence of dark chocolate- too delicious!
12 oz dark or bittersweet chocolate bits
2 oz unsweetened chocolate- chopped
16 oz plain fresh chevre
1 teaspoon real vanilla
1/4 teaspoon salt

Melt the chocolates together in the bowl of a double boiler. Add the chevre and stir until completely combined. Add vanilla and salt. Pipe into small dessert glasses. Serve with whipped cream.

Savor. Linger. Enjoy!
Cynthia Finnemore Simonds

Fresh Summer Ratatouille

We celebrated all things local last evening at Agren Appliance in Augusta, Maine. This was the first in a year long series of cooking classes that we are taping to post online and show on local cable stations around Maine.
Whether you are in Provence or on the coast of Maine this summer dish will have your tastebuds singing! Use the freshest ingredients you can find from your local farmer's market- your rewards will be rich! Make this dish in three parts- base, veggies and dressing. Each one is easier than the last but the sum is more than the parts.
Serves 4-6
Ingredients:
Base Layer:
1 1/2 cups finely diced pepper- you can combine colors if you like. I often use red orange and yellow with some green Anaheim pepper for good measure. Be sure to remove the stem, seeds and light colored ribs inside before chopping.
2 T olive oil
3 cloves garlic, minced
1 c finely diced sweet yellow onion
3 fresh tomatoes (a generous 1 1/2 cups) peeled, seeded, and finely diced. Reserve all of the juice.
1 sprig fresh thyme
3 sprigs flat-leaf parsley
1 sprig fresh oregano
1 sprig fresh rosemary
sea salt
freshly ground black pepper
Veggie Layer:
1 zucchini (a medium to large squash) sliced in 1mm rounds
2 Japanese eggplants, sliced into 1mm rounds
1 yellow summer squash (a medium to large squash), sliced into 1/16-inch rounds 4 tomatoes, sliced into 1mm rounds
2 cloves garlic, minced
2 t olive oil
1 t fresh thyme leaves
sea salt and freshly ground black pepper
Dressing:
1 T extra virgin olive oil
1 T balsamic vinegar
1/2 t sugar
2 T Assorted fresh herbs (thyme flowers, chive blossoms, thyme)
Kosher salt and freshly ground black pepper
Garnish: Freshly grated Parmesan Cheese

For the Base Layer: Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 10 minutes. Add tomatoes (and any juice), thyme, parsley, and basil. Simmer over low heat until very soft and very little liquid remains, about 10 minutes; add peppers and simmer gently. Season to taste with salt and pepper. Remove and discard herb stems. Reserve 1 Tablespoon of the base mixture and spread the rest in the bottom of an 12-inch skillet.
For vegetables, heat oven to 275 degrees. Arrange the sliced vegetables in an alternating pattern in the middle of the pan on top of the base layer. Overlap so that 2-3mm of each slice is exposed. Around this strip, continue to layer the vegetables in a spiral pattern. Continue to lay the vegetables in a spiral around the first strip that allows slices to mound slightly toward the center. Continue layering the veggies until pan is filled (you may have some slices left over.

Combine the garlic, oil and thyme leaves in bowl and season with salt and pepper to taste. Drizzle this mixture over the vegetables. Cover the pan with a layer of parchment. Cover this layer with foil and seal edges well. Bake until vegetables are tender when tested with a paring knife, about 1 1/2 hours. Uncover and bake for another 30 minutes. Replace the foil if the veggies start to brown. If there is excess liquid in pan, place the pan over medium heat on the stove top until the liquid has reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

For the dressing, combine reserved base layer mixture, oil, vinegar, herbs, sugar and salt and pepper to taste in a bowl.
To serve: Broil until lightly golden brown. Slice into six pie shaped pieces and carefully lift onto plate with a spatula. Drizzle dressing around each plate. Sprinkle with cheese. Serve hot.

Fresh Lobster or Shrimp Gazpacho

Summer is the perfect time for elegant, simple meals. There is nothing quite as succulent as a fresh tomato warmed by the sun. Find the farmers’ markets and farm stands in your neighborhood and purchase the flavorful, ripe wonders that grow close to home. These local fruits and vegetables will add immeasurably to your menu.

This recipe for an elegant gazpacho is enhanced with the delicate taste of lobster. It’s joined by a new summer classic that bursts with flavor: Duck Salad with Blueberries and Walnut Vinaigrette. This salad is a quintessential summer dish, incorporating both fruits and vegetables fresh from the field. Feel free to substitute your favorite herbs and vegetables to make each dish your own.

Fresh Garden Gazpacho with Lobster Medallions
This is one of the easiest versions available of this refreshing summer classic. The addition of vinegar gives it a delicious, subtle tang.

2 cups tomato juice or vegetable juice cocktail- you can choose the spicy version for a zippier soup
2 cups fresh tomatoes, peeled, seeded, and finely chopped
1 cup diced canned tomatoes, with their liquid
1 cup celery, finely chopped
1 cup seeded and finely chopped cucumber
1 cup red bell pepper, finely chopped
1 cup sweet onion or scallions, finely chopped
1 cup fresh flat-leaf parsley, finely minced
3 Tablespoons red wine vinegar
2 Tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1 Tablespoon chopped fresh oregano or 1 t dried
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
Sprigs of fresh parsley
24 baby spinach leaves
4 cooked lobster tails or 1 lb cooked Maine shrimp

Place all of the ingredients except the parsley sprigs, baby spinach, and lobster in a large stainless steel or glass bowl. Cover and chill six hours or overnight. One at a time, place each lobster tail on your cutting board. Using a sharp knife, slice along the top of each lobster tail, cutting approximately 1/4 inch into the meat. De vein. Slice each lobster tail into 3/4-inch thick pieces to create large coin-shaped medallions.

When you are ready to serve, fill each bowl with soup. Lay three baby spinach leaves in the center of each bowl. Carefully place a few lobster medallions on top of the spinach “lily pads.” Garnish with a sprig of parsley and serve.

Serves 8.
Savor. Linger. Enjoy! -Cynthia

Pasta Salad with Fresh Corn, Black Beans, and Sun-Dried Tomatoes

The flavors of lime and cumin in this refreshing pasta salad give it a Mexican flair. Fresh corn cut right off the cob adds a touch of summer to your salad. Make an extra batch of dressing and use it to marinate or drizzle on cooked grilled chicken or shrimp for a delicious hearty meal.
Serves 8-10

Salad:
1 lb fresh whole grain pasta
2 T olive oil
3 ears of fresh sweet corn, shucked and steamed
1 yellow bell pepper, chopped
6 scallions, sliced thinly
16 oz cooked black beans
10 sun-dried tomatoes packed in oil
8 oz black olives
8 oz marinated artichoke hearts
12 sprigs of cilantro
1 large avocado
1 T fresh lime juice
1/2 c. black bean and corn salsa (I love Stonewall Kitchen's version)

Dressing:
1 bunch fresh cilantro, finely chopped
1⁄2 c vinegar
1 c oil
1 t salt
1 t pepper
3 limes, zested and juiced
3 cloves of garlic, minced
1 T cumin
1⁄2 t cayenne
1 T Cholula pepper sauce or Tabasco sauce--optional

Cook the pasta according to the directions on the package. Drain, and drizzle with 2 T olive oil. Toss to coat, and chill for 30 minutes.
Shuck the corn, and steam or boil until tender (about 6 minutes). Hold the corn vertically on a cutting board and slice off the kernels close to the cob; be careful not to cut into the cob. After the kernels are removed, hold the knife blade perpendicular to the cob and scrape off any little bits of corn left clinging to the cob.
Wash, remove the seeds and coarsely chop the pepper. Wash, trim and thinly slice the scallions. Drain the beans, sun-dried tomatoes, black olives, and artichoke hearts. Slice the sun-dried tomatoes and artichoke hearts coarsely. Add all the drained ingredients and the salsa to the pasta.
In a large bowl, combine the pasta, corn, pepper, scallions, beans, sun-dried tomatoes, black olives, and artichoke hearts. Toss well and chill while you assemble the dressing.
In a small bowl, whisk together all the dressing ingredients. Pour over the salad and toss well.
Peel, pit, and slice the avocado. Pour 1 T lime juice over the avocado and toss gently to coat. Serve your salad garnished with sprigs of cilantro and a slice or two of avocado.