Im back... did you miss me? It has been a wild last couple weeks as the summer winds down with yet another heatwave... we certainly got our warm weather in this year. Anyhow, things have been rolling along with a sushi "slip-up" this past week due to such hot hot temperatures and a kitchen that was toppin of into the 100˚'s. One thing this weather is really good for is growing tomatoes !
We have been harvesting close to a quart of sungolds a day and the brandywines have really started ripening up on the vine these past couple weeks. Check it out....
and some more bounties from our garden as well as our wonderful friendly farmers from the Deering Oaks Farmer's Market !
Frying peppers, shallots, peaches and so much more !
Buttercup Squash !
Pie Pumpkin, melons, pears, apples...
HONEY !
And here is some of what we have been eating as of late...
Garlic Sauteed Shrimp
over Arugula
w/ pesto goat cheese sauce
slice of garlic Aroostook wheat
Breakfast Sandwich
(egg, manchego, asiago, lacinato kale, peppers, fresh brandywine tomato,shallots)
Herb Roasted Red Potatoes
Breakfast Sandwich Pt 2
(mustard greens, garlic, shallots, colored peppers, manchego cheese, egg)
We have been really enjoying these breakfast sandwiches as well as the bee's oatmeal bread that one of the farms...its escaping me at the moment sells at the Saturday market !
Now some of the real highlights of late...
Homemade Lobster Rolls
Ok so here are all my secrets... the biggest one is our cheating from the "local" bread by using Luna bread from Miccucci's. The things is... I wanted to make these the best they could be after shelling out $12 on lobster and there really isn't any 100% local bread available right now except for the usual sandwich bread suspects... regardless there are more local tricks I used in this recipe so I should talk more about these rather than those... you following me !
Ok so Cassi and I will not eat mayonnaise, yeah I know how to make it and thats where the problem lies... Gross. Anyway, these rolls started off with 3 chix lobsters boiled and shucked... I then sauteed the meat for a moment in a garlic butter. In the food processor I pureed two large peeled and seeded cucumbers from our garden, along with the cucumber I tossed in a small orange mohwak pepper. Then I added a 1/4 cup goat cheese and creme fraiche. Blend those ingredients to a smooth consistency while adding some salt and fresh dill to taste. Finally when the "sauce" was ready I added some coarsley chopped celery to add a little crunch and texture to the dish. From here just toss the lobster together with the sauce and serve over a bed of arugula... Trust me this is an amazing way of preparing a lobster roll ina gourmet style !
Eggplant Lasagna
the ingredients for the sauce...
with the sauce simmering it was time to prep the eggplant...
slice lengthwise, soak in egg/milk dust with cornmeal and brown in a pan of sunflower oil and butter
the eggplant slightly browned using paper towels to soak up the extra oil
now comes the assembly...
layer eggplant, layer goat/ricotta/romano mixture, layer of sauce
Finish the dish off with some thinly sliced swallowtail mozzarella
with some garden basil chopped and garnished...
First course...
Cold Beet & Arugula Salad
w/ pesto cider vinaigrette
and crumbled goat cheese
the pan ended up lasting us for four days... four easy meals that reheated in 15 minutes under the oven while making a little garlic toast side and some fresh sliced and salted brandywine tomatoes never hurt neither !
Welp thats all for now folks... Ill keep trying to make more regular posts as the year winds out... only 120 days to go !
We have been harvesting close to a quart of sungolds a day and the brandywines have really started ripening up on the vine these past couple weeks. Check it out....
and some more bounties from our garden as well as our wonderful friendly farmers from the Deering Oaks Farmer's Market !
And here is some of what we have been eating as of late...
over Arugula
w/ pesto goat cheese sauce
slice of garlic Aroostook wheat
(egg, manchego, asiago, lacinato kale, peppers, fresh brandywine tomato,shallots)
Herb Roasted Red Potatoes
(mustard greens, garlic, shallots, colored peppers, manchego cheese, egg)
We have been really enjoying these breakfast sandwiches as well as the bee's oatmeal bread that one of the farms...its escaping me at the moment sells at the Saturday market !
Now some of the real highlights of late...
Homemade Lobster Rolls
Ok so here are all my secrets... the biggest one is our cheating from the "local" bread by using Luna bread from Miccucci's. The things is... I wanted to make these the best they could be after shelling out $12 on lobster and there really isn't any 100% local bread available right now except for the usual sandwich bread suspects... regardless there are more local tricks I used in this recipe so I should talk more about these rather than those... you following me !
Ok so Cassi and I will not eat mayonnaise, yeah I know how to make it and thats where the problem lies... Gross. Anyway, these rolls started off with 3 chix lobsters boiled and shucked... I then sauteed the meat for a moment in a garlic butter. In the food processor I pureed two large peeled and seeded cucumbers from our garden, along with the cucumber I tossed in a small orange mohwak pepper. Then I added a 1/4 cup goat cheese and creme fraiche. Blend those ingredients to a smooth consistency while adding some salt and fresh dill to taste. Finally when the "sauce" was ready I added some coarsley chopped celery to add a little crunch and texture to the dish. From here just toss the lobster together with the sauce and serve over a bed of arugula... Trust me this is an amazing way of preparing a lobster roll ina gourmet style !
Eggplant Lasagna
slice lengthwise, soak in egg/milk dust with cornmeal and brown in a pan of sunflower oil and butter
layer eggplant, layer goat/ricotta/romano mixture, layer of sauce
Repeat, repeat, repeat..
then bake it in the oven at 375˚ for half hour to an hour...
with some garden basil chopped and garnished...
Cold Beet & Arugula Salad
w/ pesto cider vinaigrette
and crumbled goat cheese
Welp thats all for now folks... Ill keep trying to make more regular posts as the year winds out... only 120 days to go !
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