Go The Maine Way

MAINE: Dump of the photos . The iPhone polaroid way. When traveling you can do 3 of 2 things. Prior Research for best things to eat & do, adventure spontaneously OR a bit of both… which we did.

Maine is also known for a few things: wild blueberries, lobster, bagels, and whoopee pies; didn’t miss any food categories. We stayed in a rustic Victorian Air b&b in the suburbs of Portland which was a short bike ride away from the beach. It was also close enough to a path that took us into town. We spent most of our time in the city, then a day in Kennenbunkport to whale watch (no luck). We ventured up to Ogunquit for a night and ended our trip in Freeport to visit the LL Bean university. Gotta love nature…

A FEW PLACES TO GO TO

(also view my Maine guide here)

Portland Lobster Company: For straight up lobster, clams, and drawn butter this is the spot to hit. And you can sit outside on the water listening to music if you choose.

The Holy Doughnut: gluten free doughnuts made with potato flour. The lines may be wrapping the shop because they are very tasty.

Eventide Oyster Co.: A spot to try if you want to up your lobster bisque game. It’s not a hole in the wall rather a night to dine out with a little class. The lobster bisque was seriously insane.

Rose Foods: the best spot for bagel & lox, matzo ball soup— yes even for breakfast— and latkes with apple sauce and sour cream on the side. I prefer sour cream for dipping and apple sauce to eat solo. That’s just me!

Mabel’s Lobster Claw: shout out to this lobster restaurant solely for their wild blueberry pie that was recommended through personal research.

*the key to any traveling is RESEARCH. Sure, it’s great to ponder across spots with hopes they are hits opposed to misses. But, why waste your time if you have people like me to give you what’s good?

Watermelon Cake

I feel like summer is in its prime. Maybe that’s because I’m slipping away for a couple days to savor summer before it crisps into fall. New England is probably my favorite region of the country and I’m gravitating towards it just as I write!

I never thought of watermelon like this before but I think this is what summer is entirely about. Stacked juicy sweet fruit coated in sticky honey, zesty lime, and salt. Nothing better for ya!

The fabulous ice cream of Malai

Wouldn’t you want to try ice cream & sorbet infused with decadent intense flavors that make you go “woah” and then “mmmm yum.”

Flavors like masala chai, jaggery with tamarind caramel, sweet corn saffron, rose with cinnamon roasted almonds, pineapple pink peppercorn, passion fruit cilantro and sooo many more fabulous combinations are sure to take your spirit on a global adventure.

I love that Pooja has brought more than ice cream and sorbet into her business venture. She’s making things like Gulab Jamun cake infused with saffron syrup and filled with their rose cinnamon roasted almond ice cream!

And look at this Chaat Party Box! I love a good collab this one is with Pooja Bavishi and Chef Maneet Chauhan. The flavors of the ice cream and sorbets with various special toppings are inspired by Pooja’s mother. You can also get a copy of the lovey Maneet’s cookbook with the collection of good stuff!

Us alliance ladies had a great time at Malai with the lovely founder Pooja Bavishi and we are sure to return!

Monday Moods: Dreamy Kitchens

I am always scouting that dream kitchen. When I say scouting, I mean window shopping or, more like, Instagram scrolling. It's a thing I do on a regular; I see a gorgeous kitchen on my feed, and '"click" it goes to my saved section. At the moment, I'm not in a position to build a dream kitchen, but I sure hope I always like what I love! And what I do love is what you see below. Perhaps this inspires you to hunt down that dream kitchen of yours if you don't already have one. Or maybe you are ready to renovate! And in the interim, these are just fun to gaze at while you fantasize.

The best things come in pink, so don’t mind me here! I’m also loving the open shelves, colorful backsplashes, that perfect corner in the room with lots of character, and cupboards!!!

Photos & inspiration from pinterest

It's Crispy out Here!

Summer is rolling out and berry season continues. And with berries come beautiful crisps, like those heavy on the bush & shrub berries. The strawberry moon made its debut which means the strawberry season is just about at its peak. So! It’s time to focus attention on those dainty raspberries, plump blackberries, and sweeter than tart blueberries. I don’t take advantage of our home garden as much I should, and right now it’s not in full bloom. The herbs, however, always are, and so what more could you do but use them in everything! Basil isn’t just for tomato salads and pasta sauce; it belongs in the sweet things too.

Crispy Basil Berries With Coconut- Hazelnut- Oat Crumble

GATHER THE GOODS

3 cups raspberries

2 cups blueberries

2 cups blackberries

handful of basil, rough chop

handful of mint, rough chop

3/4 cup sugar

juice and zest of 1 medium lemon

splash of vanilla

2 teaspoons cornstarch

pinch himalayan salt



Crispy Crumble

3/4 cup all purpose flour

1/4 cup coconut flour

1/2 cup rolled oats

1/4 cup crushed hazelnuts

3/4 cup loosely packed brown sugar

pinch of Himalayan salt

2 sticks room temp butter, cubed



MAKE IT

  1. Preheat your oven to 350 degrees.

  2. In a large bowl mix together the berries, basil, mint, sugar, vanilla, lemon juice and zest, cornstarch, and pinch of salt. Mix gently so the berries to not mash and break apart (this will happen in the oven).

  3. Set the berry mixture aside allowing the berries to macerate while you make the crumble.

  4. In another large bowl combine the flours, rolled oats, hazelnuts, brown sugar, and salt. Use a whisk or your fingers to sift through the mixture to ensure it’s combine thoroughly.

  5. Add in the butter a few cubes at a time and with your fingers knead the butter into the dry mixture. It will come together once large crumbles mold.

  6. Pour the berry mixture into a prepared casserole dish (mini’s or large) and bake until the top is golden and the berries are bubbly.

  7. Serve the Basil Berry Crisp warm with vanilla ice cream!

Not Your Average Cigar

I walked into La Deliziosa pastry shop JUST to pick up my brothers rainbow layer cake. Yes, a cake that is entirely made of this dense- rich- almondy cookie. And, I always have to get just one more thing because it’s without a doubt my favorite Italian bakery. I scan the cookie case, the pastry case, and the cannoli station before I decide in under five seconds that I am calling out the chocolate cigar. Rather, it’s calling for me!

Look at this cigar… just take a deep dive into its core. Those dense chocolate layers are full of fudgy flakey everything. Almost like a grown up rugelach but dare I say it’s similar. The crust is kissed with turbinando sugar which makes my favorite crunch factor.

I doubt the chocolate, raspberry, or almond cigars - sold on a daily basis- are even considered Italian pastries but it’s another reason I love this bakery. They have the best of classic Italian baked goods and then some. In the recent years they seem to have experimented with more treats like croissants, layer cakes, hamentachen (another favorite!), and some other things.

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Mood: Cheese Boards

Cheese boards are the center of attention at any gathering. I wanted to include my favorite fancy traditional and clever chic versions of the best cheese boards to me! Now, I’m not sure what types of cheeses and bits are on these boards below, but I sure do love the assembly. There is a lot of inspiration going on here. Everything matters from the plate/ board, the cheese knives, to the varied cheeses, cured meats, crackers, olives, fruit, spreads, and it goes on... Have it your way!

*A rule of cheese thumb…. always offer various cheeses that are not equivalent, such as cheddar, blue, brie, pecorino, etc. Or you could go by texture, state, or country! 

Photos & inspiration from pinterest

Mood: Chili Oil

Yes, I am dedicating a blog post to chili oil because it’s one of life’s best condiments. It should be normalized as a condiment in every eating establishment just as good ole ketchup and mustard are (only in some anyways). Here’s my top best chili oil finds that I urge you to eat with your next bowl of pasta, roast chicken, pizza, or bowl of rice with a fried egg on top!

Photos & inspiration from pinterest

Summer's Wink

I promised I would follow up with a salmon recipe this week. Right on time for the holiday with some what decent grilling weather (work around those rain drops), light fare, and yummy food to crave. And if you want to keep meatless Mondays meatless, then Salmonday is where it’s at! I am right there with you too.

If you aren’t into barley, farro may be the next best option. And instead of red onions, you sure can use sweet Vidalia. A few heads of raw garlic slowly cooked on the grill will be your next greatest dinner trick. And if you can’t get your hands on pitted green olives for whatever reason, castelvetrano olives are the way. To. Go!

I wanted to get my Monday moods out a little sooner than usual because no one should be at their computers Monday… or even the entire weekend for that matter. Memorial day weekend is a kick-off to summer, so go out and enjoy!

I am feeling summer vibes just as much as you are. Summer moods, summer vibes, all things summer right here! This is what I think when I see summer.

Mood: Summer

Photos & inspiration from pinterest

Just a Few Things

A seemingly long shoot week has turned into a reminder about how much I crave food through a lens. I eat it all up from those visual pops I spy. And even the most basic ingredients can jump words off a page…

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culinary producer”ing”

I just wrapped producing a new series with PowerHouse Productions and cannot wait to share more with you! For now, I keep you at cliff point until we are ready to release more info. What has come of the production until now is indeed fabulous. I learned a lot about one's culture, got to style with some beautiful props, and enjoyed the storytelling and taste testing. OH yesss, I did.


Wait for it…

Sfoglini came out with a new pasta shape called Cascatelli that the food world has been crazed over. This ruffle-shaped pasta is curved in a way so that it pockets sauce beautifully. I ordered my boxes some weeks ago and said they would arrive ten weeks from the ship. I am here, still waiting for this new pasta art to knock on my door. Until then… we fantasize.

Monday Moods

I’m a little late on my Monday Moods piece that I like to send out every so often, but I thought today was appropriate to talk about my beloved SALMON. My mom and I are lovers of this fish and can eat it every day of the week! It’s become a Monday night ritual so much that I’ve gone to the extent to call this day SALMONDAY (tacky much?). This one was quick on the grill with a homemade roasted pepper and eggplant aioli, grilled fennel, red onions, green olives, and barley (changing up my carb game). I am taking full advantage of the grill on these warm sunny days!

Recipe to follow

Holi: The Festival of Spring

I’m looking at you spring! You’re so vibrant and warm. The way you cast your rays through my sheer gold curtains make me wanna jump out of bed in the morning!

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The celebration of the Hindu festival Holi began yesterday and ends today which means we should all be celebrating love, colors, and spring from here forward! I admit that I just found out about Holi and think it’s such a beautiful celebration of life in the new season of spring. The lovely Rinku Bhattacharya whom I’ve met through the New York Women’s Culinary Alliance brought this holiday to my attention.

She’s a cookbook author of The Bengali Five Spice Chronicles, Instant Indian: Classic Foods from Every Region of India made easy in the Instant Pot, and Spices & Seasons: Simple, Sustainable Indian Flavors. She’s also a blogger and an amazing chef and teacher celebrating all food especially from her Indian heritage. Here she shares a recipe from an event she hosted over the weekend that is enjoyed during Holi!

 
 
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Quick and Easy Thandai

Ingredients

  • 3/4 teaspoon whole black peppercorns

  • 1 teaspoon whole fennel seeds

  • 1 teaspoon cardamom seeds

  • 1 blade of mace

  • 1/2 cup shelled blanched almonds (see note)

  • 1/4 cup shelled pistachios

  • 1/4 cup melon seeds (see note)

  • 1 teaspoon saffron strands

  • 1/2 cup honey

  • 1/4 cup sugar

  • 5 cups of whole milk

  • 1 tablespoon rose water

  • Rose Petals and Chopped Nuts to garnish

Instructions

  1. Grind the peppercorns, fennel seeds, cardamom seeds and mace in a spice/coffee grinder until powdered.

  2. Grind the almonds, pistachios, and melon seeds until powdered. Mix well together. If you wish you can make this mixture ahead of time and store and use as needed.

  3. Add this powdered mixture to 1/4 cup of milk and blend until a smooth paste is formed.

  4. Soak the saffron strands in 1/4 cup of the milk. If you wish, you can warm the milk slightly. This helps the color bloom quick, but not completely necessary.

  5. In the meantime add the remaining milk to the blender and blend until smooth. If this is too much liquid you can add two glass blend until smooth.

  6. Remove this mixture and add the saffron steeped milk and the additional milk in a large jug.

  7. Pour into glasses or a serving jug and chill.

  8. To serve, place a teaspoon of rose petals at the bottom of the glass. Add in a few ice cubed (if desired) and pour the than

  9. Serve over ice garnished with rose petals and additional chopped nuts.

  10. Enjoy !

Notes

The combination of nuts and melon seeds are a guideline. If you cannot find melon seeds, that is ok, you can increase the almonds or add in cashews. You can use all honey, or just sugar. This makes a large amount of the thandai, so for a smaller amount you can half the recipe.



Oh Noodles!— Inspired By The Woks of Life

I went to bed craving Chinese hand pulled noodles on a random Wednesday night last week. I woke up feeling the same about them…. That I love them and need to have them right away! I’ve never made hand pulled noodles nor did I want to try, but what I did do was create a dumbed down version of the noodle that eliminated the pulling factor. It’s as easy as making pasta dough (same ingredients and time to rest). I didn’t even pull out my kitchen-aide pasta attachment! I was too good for it at that moment. I did come to realize it would have made a big difference in my process. The noodles were good but a bit too thick (that was my fault).

I used a recipe from the wonderful website The Woks of Life. I made the sauce a little different using butter, rice vinegar, hoisin sauce, sambal, and chili oil to get this saucy sauce! It was pretty darn good my friends.

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Fabulous Female Cookbook Authors

I can’t let women’s history month fly by without honoring some of the ladies I admire in the food media industry. I’ll be honest I have not read through all of these books, but I can tell you that there’s no way you’d be disappointed. These ladies are pure talent and their content on all media platforms is outstanding. Each of them have their own beautiful stories garnered toward spec

Photos & inspiration from pinterest

Sweet Little Pasta Stamps

What if you could create your own stamp just for pasta? Corzetti is a Ligurian pasta known as the beautiful coin-like imprinted pasta. There are so many sfoglinas (female hand-made pasta producers) that make this magic happen in Italy! It’s more than rolling and cutting… it’s about that special tool.

For all the Christians out there, it may remind you of a Communion wafer, but I’ll ensure that it tastes nothing like one. Some add white wine to their pasta dough- quite clever if I may. They are typically dressed in a buttery walnut sauce or simply olive, garlic, and lemon. Delicate shapes need delicate sauces.