Food Blog

I’ll admit, when making candied sweet potatoes that call for real maple syrup, it helps to live in Maine. And not only that, it also helps to have maple trees on one’s property that have already been tapped to make the syrup. I’ve been making my own syrup in Maine for years now and it’s like nothing I’ve done before. What a rewarding experience. It’s because of the syrup I have on hand that I searched for a recipe that called for its use. I found such a recipe and I bring it to you today. It’s a simple recipe that doesn’t require much in the way of ingredients: sweet potatoes, olive oil, maple syrup, butter, cornstarch, salt, and pepper. That’s it. It’s super easy to cook what needs to be cooked and the final result is just wonderful. It’s a tasty and sweet, melt in your mouth, sweet potato. I didn’t think things like this even existed. If you’re interested in preparing your own, click through to take a look at the recipe as well as all my photos. Continue reading…

Quiche Lorraine is the most famous of all quiches. The name stems from where the quiche originated – Alsace-Lorraine in France. It’s in the north-eastern area near Strasbourg/Germany. Quiche Lorraine is traditionally served on May Day. I can’t remember that last time I’ve tasted this dish, so I decided to make some myself. The process was simple and the result was excellent. The ingredients include bacon, onion, cheese, eggs, and cream. Of course, all of those things belong on top of a crispy, flaky crust. Click through to check out what a Quiche Lorraine looks like and to get the recipe. Continue reading…

You’ve probably heard of a “Po’ Boy,” but have you ever thought about where that name came from? It actually originated in Louisiana. The long roll, with its crispy crust and fluffy center, was used to hold primarily meat, such as roast beef or some sort of fried seafood; shrimp, crawfish, fish, oysters or crab. The sandwiches were used to feed hungry strikers. When a striker approached to buy a sandwich, workers would call out, “here comes another poor boy.” As you’ve probably guessed, “Po’ Boy” is the abridged version of “Poor Boy.” For today’s recipe, I’ve got a vegetarian version of the po’ boy sandwich. This one includes breaded eggplant, tomato sauce, garlic mayo, spinach, and Parmesan cheese. It’s an awesome sandwich, so if you’re hungry and are in the mood to make something like this, click through to check it out. Continue reading…

I find this cabbage dish to be a perfect part of a Saint Patrick’s Day meal. For some reason, it just strikes me that way. I prepare this roasted cabbage at least once per year in the spring and have been doing so for over a decade. Ever time I taste this dish, I’m reminded of why I gave it a try in the first place. By pan roasting the cabbage in butter, a charred sweetness emerges and with the addition of a bit of salt, the flavors are just about as good as it gets. If you’ve never tried pan roasted cabbage, I encourage you to do so. In today’s post, I offer the recipe you’ll need to prepare this dish as well as some photos of the process. Click through to check it out. Continue reading…

There’s nothing wrong with a big fat juicy sandwich every once in a while and when the craving strikes, I head towards the rolls. Rolls hold the most stuff. For today’s post, I share an incredible recipe for shrimp rolls with garlic, chive, scallion (and more) aioli. On top of that, there’s lettuce and red bell pepper. So basically, each roll overflows with shrimp, aioli, lettuce, and bell pepper. As long as the flavors are right, this thing is out of this world. And believe it or not, I didn’t even add any salt. It wasn’t necessary. Please click through to check out the recipe as well as the pictures. I think this one is going to win you over. Continue reading…

In the south, the Hummingbird cake is a big deal. It was first introduced by L.H. Wiggin in an issue of Southern Living magazine and has been a traditional dessert ever since. The cake features bananas, pineapples, and spice. The ingredient list includes flour, sugar, salt, ripe banana, pineapple, cinnamon (allspice), pecans, vanilla extract, eggs, and a leavening agent. It’s an awesome cake. I can attest to that because I made one. I think this may have been the very first complex or challenging work of baking I’ve ever completed. The icing was the toughest part, but that was only because I had virtually no experience with icing a cake and my temperature was off. Once I figured that out, it was smooth sailing. This cake is moist and rich and delicious. No wonder it’s a favorite. I encourage you to click through for some photos and the recipe. You won’t be sorry. Continue reading…

This may be the finest dish I’ve ever prepared. I initially thought it was beyond my capabilities, but as I got into the process, I discovered that I could actually do what the recipe was asking me to do. I prepared the ravioli filling, made some homemade pasta, and then put together the butter and hazelnut sauce. It was easier than I thought it would be. The best part is that my photos came out spot on and the dish was excellent. I’m actually quite proud of myself. In today’s post, I very clearly share exactly what it takes to make your own raviolis. It’s not difficult at all. What’s necessary is a pasta maker and lots of patience. And you’ll need some space on your countertop to roll out the pasta dough and to put the filling in its place. Once that’s done, it’s like cooking any other ravioli. The result is a wonderfully tasting ravioli that you can share with family and friends. Click through for the recipe and photos. Continue reading…

Lasagna is one of my favorite dishes. Tasty lasagna that contains vegetables, a creamy mushroom sauce, and two different types of cheeses is the best combination possible. Today’s recipe offers instructions for exactly that. I prepared this dish over the weekend and all I can say is wow. It’s been described as one of those “naughty” dishes that brings on all sorts of guilt. This lasagna contains spinach, butternut squash, mushrooms, garlic, sage, and nutmeg. The flavors are definitely there. While this lasagna will take a few more minutes to prepare than your usual one, it’s worth the effort. It’s delicious. I’d say it’s perfect if you’re trying to impress someone. Think first dates, birthdays for a significant other, Valentine’s day. It’s good all around. Click through for the recipe and my semi-magnificent photos. Continue reading…

Without fail, when Saint Patrick’s Day rolls around every year, I find myself in the kitchen making our annual soda bread. Or breads. I’ve made at least a dozen different styles and types through the decades; some with raisins, some without. Some with caraway seeds, some without. Some chewy, some dry. I really enjoy eating soda bread and making it is almost as much fun. It’s an easy bread to make. No need to concern yourself with kneading or rising (or failing for that matter). All you need to do is combine the ingredients in a giant bowl and bake them. That’s pretty much it. For today’s post, I share one of my favorite Irish soda bread recipes. It contains both raisins and caraway seeds and it’s nice and chewy. Just the way I like it. So much so that I doubled up on the recipe this year and made two. Click through to learn all about it. Continue reading…

Pasta alla Norma is a dish that originated and is still wildly popular in the easternmost city of Catania in Sicily. It’s a simple pasta dish with big flavors that features a nice tomato sauce and pan fried eggplant. If you’re an eggplant enthusiast, you’ll know that the flavors truly reveal themselves when pan fried in olive oil with a sprinkle of salt and pepper. Eggplant brings any dish to life. This dish also features chopped parsley or basil and shredded Parmesan cheese as a topping. It’s super easy to prepare, is filling, tasty, and usually a big hit. Click through for the recipe. Continue reading…