Maine Classics by Gaier, Mark -- Read -- Imperial Library of Trantor

Index

Title Page Dedication Acknowledgements Foreword Introduction Chapter One - THE SHORE

CHILLED OYSTERS on the HALF SHELL HOW TO OPEN AN OYSTER (without losing your fingers) GRILLED OYSTERS BROILED OYSTERS with SCALLOPS, PANCETTA, and BAY LEAVES POACHED OYSTERS with CREAM and CHERVIL BROILED OYSTERS with BACON and HERBS OYSTER FRITTERS with REMOULADE OYSTERS with “OYSTER PLANT” SOUP NEWFANGLED CLAM BOIL with Sausage, Corn, and Beans STEAMED CLAMS with PARSLEY and GARLIC CLAMS with SHALLOTS, BACON, and TARRAGON CLAM CHOWDER with THYME SCALLOPED CLAMS with MAINE POTATOES and YAMS CLAMS with CHINESE BLACK BEANS and GINGER FRIED CLAMS with BREAD and BUTTER PICKLES CLASSIC MAINE STEAMERS with DRAWN BUTTER CRAB CAKES with HERB MAYONNAISE CRAB SALAD with GARDEN GREENS CRAB FRITTERS with HOT SAUCE BOILED CRAB with DRAWN BUTTER SNUG HARBOR STYLE CRAB CRAB CHOWDER with CORN AND CELERY CRAB PARFAIT THE OYSTER FARMER

Chapter 2 - THE SEA

CLASSIC LOBSTER ROLLS BOILED LOBSTER with DRAWN BUTTER LOBSTER BISQUE LOBSTER STEW with BELL PEPPERS and CORN LOBSTER SHORTCAKE with RUM VANILLA SAUCE LOBSTER in a “PAPER BAG” with GREEN CURRY LOBSTER MAC ’N’ CHEESE LOBSTER SALAD with MINER’S LETTUCE and CHIVE MAYONNAISE LOBSTER PLT BUTTER-POACHED LOBSTER with JOHNNYCAKES LOBSTER COCKTAIL with HORSERADISH-TOMATO MAYONNAISE THE LOBSTERMAN CLASSIC SHORE DINNER GRILLED SCALLOPS with a LEMONGRASS SKEWER SCALLOPS on a BROCHETTE with BAY LEAVES and ONION SCALLOPS WRAPPED in PANCETTA SCALLOPS with GRILLED TOMATOES and AIOLI SCALLOPS with WILD MUSHROOMS and HERBS SAUTÉED SCALLOPS with ROASTED SHALLOT CREME FRÂICHE BAKED SCALLOPS with POTATOES CHILLED SCALLOPS with CITRUS SCALLOPS with PAPPARDELLE, MARJORAM, and ROASTED GARLIC SCALLOPS with CORN PUDDING SHRIMP COCKTAIL SHRIMP DUMPLINGS with SWEET CHILI SAUCE SEARED SHRIMP with GARLIC and TOMATOES CLASSIC SHRIMP SALAD with RUSSIAN DRESSING GRILLED SHRIMP with LEMON, OLIVE OIL, and BLACK PEPPER SHRIMP with SALT PORK, ONION, and POTATOES IN the SHELL BOILED SHRIMP with SPICES SHRIMP ROLL with HERBS and CELERY SHRIMP SALAD with CELERY ROOT and LEMON SHRIMP with SHELLING BEANS and HAM HADDOCK SANDWICH with TARTAR SAUCE BAKED LEMON-THYME FLOUNDER SALMON WIGGLE, OUR WAY HALIBUT and BRUSSELS SPROUT SALAD GRILLED SALMON with GREEN BEANS and CORN CIDER-POACHED SALMON with APPLES FINNAN HADDIE, RUTH’S WAY BACON-WRAPPED COD with HOMINY CAKE COD CAKES with TARTAR SAUCE PAN-FRIED TROUT PLANK-ROASTED TROUT with ROSEMARY SAUTEED STRIPED BASS with BACON and ONIONS

Chapter Three - THE FOREST

FIDDLEHEAD FERNS with BROWN BUTTER GRILLED RAMPS MUSHROOM PIE MUSHROOM SOUP with SOUR CREAM ROASTED QUAIL with CHESTNUT STUFFING CORN FRITTERS with MAPLE SYRUP GRILLED RABBIT with JUNIPER and BAY LEAVES GRILLED VENISON with HUCKLEBERRY SAUCE TURKEY POT PIE TURKEY BREAKFAST SAUSAGE ROASTED DUCK with GARLIC and THYME ROASTED DUCK with LINGONBERRY SAUCE

Chapter Four - THE FARM

PORK SAUSAGE with HOMINY APPLES STUFFED with SAUSAGE SLOW-BRAISED PORK ROAST with ROASTED ROOT VEGETABLES HAM with RAISIN SAUCE HAM with FRIED APPLES CLASSIC YANKEE POT ROAST CLASSIC BOILED DINNER GRILLED FLANK STEAK with MOM’S SAUCE BRAISED VEAL SHANKS with “FLOOR SAUCE” TENDERLOIN OF BEEF with CHESTNUT SAUCE ROASTED CHICKEN with MARK’S CORNBREAD SAUSAGE STUFFING GRILLED CHICKEN with JUSTIN’S COFFEE BARBECUE SAUCE DRUNKEN CHICKEN with LEMON GRASS and GINGER BRAISED LAMB SHANKS with CORN CAKES DEVILED EGGS DOUBLE LAMB CHOPS with MINT RELISH SAUTÉED LAMB CHOPS with Breadcrumbs and Apple Currant Chutney LOIN of LAMB with MADRAS CURRY and BROWN SUGAR PEARS SPICY LAMB SAUSAGE

Chapter Five - THE GARDEN

NAPA CABBAGE with CARAMELIZED GARLIC and APPLE CIDER VINEGAR CELERY ROOT SALAD with Sour Cream and Herbs WARM RED CABBAGE SALAD BOK CHOY with SHIITAKE MUSHROOMS FRIED GREEN TOMATOES BROCCOLI CASSEROLE WARM DANDELION GREENS SALAD “EVERYTHING IN THE GARDEN” SALAD GRILLED HEARTS of ROMAINE SALAD COLESLAW with CARAWAY SEEDS RADISHES in VINAIGRETTE FLAVORED VINEGAR MARK’S MUSTARD HERB VINAIGRETTE

Chapter Six - THE DAIRY

MINT CHOCOLATE CHIP ICE CREAM PUMPKIN ICE CREAM BLUEBERRY CRÈME FRAICHE ICE CREAM HONEY-THYME ICE CREAM CHOCOLATE-BASIL POT DE CRÈME MAPLE WHIPPED CREAM FRESH BERRY FRAPPE YOGURTY MELON SMOOTHIE

Chapter Seven - THE BAKERY

CRANBERRY UPSIDE-DOWN CAKE SHORTCAKE with BERRIES PEACH COFFEE CAKE DOWN-EAST SIZZLERS OUR INDIAN PUDDING OGUNQUIT BEACH S’MORES APPLE-RHUBARB CRISP BAILEY’S ISLAND BLUEBERRY TART WHOOPIE PIES RED, WHITE, and BLUE ANGEL FOOD CAKE BUTTERNUT SQUASH DONUTS with MAPLE SYRUP MARK’S BOSTON BROWN BREAD PARKER HOUSE ROLLS BREAD STICKS CARAWAY BREAD BLUEBERRY-THYME MUFFINS

Chapter Eight - THE ROOT CELLAR

ROOT CELLAR GRATIN ROASTED TURNIP PURÉE CARROT AND PARSNIP PURÉE VINEGAR and HERB-BRAISED ONIONS CHIVE MASHED POTATOES TWICE-BAKED POTATOES SAVING THE SUMMER (ROOT CELLAR PRESERVES) PICKLED ONION with STAR ANISE SPICY CABBAGE BLUEBERRY JAM APPLESAUCE PEAR CHUTNEY GREEN BELL PEPPER RELISH GREEN TOMATO PICKLES DILLY BEANS HARVARD BEETS

Chapter Nine - THE BASICS AND THE PANTRY EQUIPMENT APPLIANCES IN THE PANTRY Versatile Vinegar Oils RESOURCES and INFORMATION INDEX Copyright Page

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