Quantcast

Archives for November 2012

Chef Shanna and Brian O’Hea

by Amy Harrington November 29th, 2012| Chef Interviews
If you’re going to Maine for the famous winter attractions, then make sure you go to The Kennebunk Inn located on 45 Maine Street in Kennebunk. The historic Inn has been around for generations, and you are sure to be welcomed with a cozy room and a delightful dining

Thanksgiving Leftover Sandwich

by TT Jr. November 28th, 2012| Recipes, Sandwiches
I thoroughly enjoy Thanksgiving. It is a holiday dedicated to just giving back.  A time when the whole family can get together and celebrate without expecting to receive anything but food and love.  It is the one holiday that brings everyone together.  It doesn't matter if you rarely see

Stock vs. Broth

by Elizabeth Skipper November 27th, 2012| Ask the Chef
I like making stock using a whole, uncooked chicken. However, others have said that I can use the carcass of a cooked chicken. Is there a preferred method for making chicken stock?

How frugal are you? You can do either or both. But first let's differentiate between stock and broth.

Pressure Cookers

by Elizabeth Skipper November 21st, 2012| Techniques, Tools, and Tips
As I was doing dishes the other night and pondering a topic for this week's column, I looked down and realized the answer was right in my hands. I'd been using one of my pressure cookers for yet another deeply flavored, easy meal – one that required homemade chicken

Chloe’s Cranberry Salad

by BnB Finder November 20th, 2012| Best BnB Bites, Recipes
Thanksgiving is only two days away, which means that cranberries are readily available at grocery stores.  Most likely cranberry sauce will grace many tables on Thanksgiving, but there are other ways to incorporate cranberries into your menu.  Whether it be adding them to stuffing for dinner or mixing them

Li Family of Mei Mei Street Kitchen

by Amy Harrington November 15th, 2012| Chef Interviews
If you are on the busy streets of Boston, Massachusetts, then be sure to stop at Mei Mei Street Kitchen for your next lunch.  Just look for the truck with brightly colored fish on it for delicious, creative Chinese-American cuisine. Mei Mei serves cuisine made from locally sourced,
chocolate whipped cream

Chocolate Whipped Cream Sundae

by TT Jr. November 14th, 2012| Desserts, Recipes
If you ask me, ice cream does not have a "season".  You can eat it all year long. I don't care if it's winter, I'm still gonna eat it.  It's even better when it is homemade.  I love a decadent sundae the best.  And with all the fixings.  I

Scrambled Eggs

by Elizabeth Skipper November 13th, 2012| Ask the Chef
My mom used to add a bit of milk when making scrambled eggs. I have seen others add a bit of water. Do I need to add either, or is it better to use eggs only?

There's a lot of debate about what, if anything, to add to eggs before

Getting Ready for the Holidays

by Elizabeth Skipper November 7th, 2012| Techniques, Tools, and Tips
When Halloween is over, I'm instantly catapulted into thinking about the holidays. Who's hosting what, am I on the hook this year, who's coming to dinner? As much as I enjoy being the hostess, there is so much else going on at this time of year, it can be

Choco-Peanut Butter Cups

by BnB Finder November 6th, 2012| Best BnB Bites, Recipes
Now that Halloween has passed, the holiday seasons seems to come into full swing.  Thanksgiving is only sixteen days away; Hanukkah, Christmas, and New Year's follow that in short order.  The preparations for the holiday season cover many aspects:  planning holidays dinners, decorating our homes, scheduling holiday parties and

Broiled Tilapia

by Michele Pesula Kuegler November 5th, 2012| Main Dishes, Recipes
Our Sunday dinner menu for this week was quite simple: seared scallops, broiled tilapia, sautéed bok choy, and coconut rice.  The longest part of dinner preparation was the time spent waiting for the rice to cook in the rice cooker.  While many Sunday dinners consist of hours spent letting

Chef David Turin

by Amy Harrington November 1st, 2012| Chef Interviews
Headed to the East Coast to see the fall foliage? Well, make sure you stop at David’s Restaurant in Portland, Maine. David’s is renowned for fresh seafood, local meat and local vegetables. An inviting atmosphere shows that David’s is full of energy and style.  Chef and owner, David