This year when we went to the Common Ground Fair we did not find the Orr’s Island Chowder stand. This is not to say that the stand wasn’t there, but anyone who has ever been to the Common Ground Fair can attest to the size of the food section. While disappointed in not having what I would dare to call the BEST chowder ever, I vowed to make my own homemade seafood chowder at home.
A little over two weeks ago I attended my sister-in-law’s baby shower, and armed with a camera, I was intent on blogging our lovely feast. Ever since I was a little girl, I have always been interested in, and impressed by the wide array of family favorites that arrive at such events.
These crispy eggplant nuggets are very easy to make. Just slice a small eggplant in 1/2 inch thick slices, dip slices in scrambled egg, then in panko bread crumbs (I used Italian seasoned panko crumbs). Bake at 400 about 20 minutes, turning over half way through cooking time.
Serve with roasted baby turnip and toasted pinenut cous cous for an easy veggie dinner.
On our way home from the Common Ground Fair we stopped in Hallowell to have dinner at The Liberal Cup, where I ordered my favorite item on their menu as a starter: Beer Cheese Soup.
This soup is made with different beers and different cheeses every day. I have had it once or twice a year since being introduced to The Liberal Cup, and each time it has been just a little different but always amazing. This time it featured brown ale and bleu cheese.
The first time I tried this soup, I only had a spoonful from my husband’s bowl, and I didn’t expect to like it. Now I cannot have dinner at the Liberal Cup, or sister restaurant The Run of the Mill, without ordering a cup of this soup as a starter.
I’m always looking for ways to use ingredients in my refrigerator and cupboards to make grilling marinades. This time around, I started with Sriracha and sort of threw this marinade together with a few other basic ingredients. We grilled the chicken with our Weber grill, with the lid on to give it a smoky flavor.
Sriracha Marinade for Chicken
1-2 tbsp Sriracha
1/3 c. rice wine vinegar
1/4 c. water
1/4 c. olive oil
Whisk together ingredients and pour over chicken. Marinade in refrigerator for at least 6 hours. Grill.
I started baby-sitting at the age of twelve or thirteen when one of my neighbors asked if I would like to watch her children for a couple of hours one day. It was at my neighbor’s house that I was introduced to this simple and delicious casserole, which I soon started making with the tomatoes from my parents’ garden. To this day it is a family favorite, and it’s a great way to make use of stale bread and/or a surplus of tomatoes.
My favorite things about MOFGA’s (Maine Organic Farmers and Gardeners Association) Common Ground Fair are the wide variety of interesting and delicious foods available, and the informative presentations related to organic farming and environmental awareness. After waiting in a long line of traffic to get into the fair, I was ready to start grazing when we finally made it through the gates.
Every now and then I find myself tempted to buy a wedge of sharp cheddar cheese when I see the wheel sitting on the counter of a farm stand or variety store. This cheddar is from Cabot, and I picked it up at the Skoolhouse Variety in Weld, Maine after hiking Tumbledown. In this case, the cheese wheel wasn’t sitting on the counter, but the small wedges of cheese were packaged neatly and sitting in a basket by the register.
I was saddened by the fact that this little school had closed, and wondered how far the children must now have to travel to go to school. At the same time, it was nice to see that someone had decided to purchase the property and put it to good use in the community.
When I finally cut into the cheese, I was happy to find it crumbly and sharp, just as I had hoped it would be.
This casserole is a quick and easy way to make use of a large zucchini. Simply dice the zucchini and one medium onion and place in a large bowl. Stir in one can of cream of mushroom soup, then alternate layers of the zucchini mixture with the dry contents of one package of Stove-Top stuffing in a 9 x 13 inch casserole dish.
Cover tightly with aluminum foil and bake for about an hour at 350 degrees. There is no need to cook the zucchini or onions in advance, and no need to add liquids to this casserole. As it cooks, the moisture released from the zucchini and condensed soup is trapped by the aluminum foil, and absorbed into the stuffing mix, so nutrients from the vegetables are not lost down the drain as they would be if the zucchini and onions had been parboiled.
We enjoyed this casserole as a light dinner with a side of sliced fresh tomatoes.
I’m calling this “Girl Scout Cookie Ice Cream” though this time around I made it with Keebler’s Coconut Dreams cookies. I’m not sure whether to be happy that I can buy these cookies at the grocery store, or grumpy about it since they’ve traditionally been Girl Scout Caramel Delights (formerly known of as Samoas when I used to sell them). Regardless, they did make for a tasty add-in for homemade chocolate ice cream. In addition, it seems that the packaging from these cookies can be “upcycled” while earning money for non-profit organizations through TerraCycle.
This ice cream recipe is based on a “rich vanilla ice cream” recipe which I modified from a book called Delicious Ice Cream by Susanna Tee. My modifications replace heavy cream with a combination of half and half and whole milk, and include the addition of cocoa powder.
Girl Scout Cookie Ice Cream
2 c. half and half
1/2 c. whole milk
4 egg yolks
1/2 c. sugar
2 tbsp baking cocoa powder
1 tsp vanilla extract
1 c. chopped Girl Scout cookies or Keebler Coconut Dreams
Beat egg yolks with sugar in a large bowl and set aside. Heat cream, milk and cocoa powder over medium heat until the mixture steams, but do not let it boil. Slowly pour the heated milk mixture into the egg and sugar mixture, whisking constantly. Return the ice cream mixture to the pan and heat over medium heat until it thickens enough to coat the back of a wooden spoon. Do not let it boil. Pour through a strainer into a clean bowl, add vanilla extract, and refrigerate overnight. Freeze in an ice cream maker following the manufacturer’s directions, and add the cookie pieces during the last few minutes of freezing time.
See a video of the ice cream maker in action!
Use a spatula to remove the ice cream from the ice cream maker, putting it in an airtight container for storage in a freezer until use. It is generally best when frozen for at least 6-8 hours in the regular freezer before serving.
