Julie Bartlett, from Frank’s Bake Shop, was in to tell us about the upcoming Eighth Annual Celebrity Dessert and Auction to benefit Hospice of Eastern Maine and Pathfinders: Support for Grieving Children and to show us a sample of the desserts they will have at the auction.
Hannaford dietician Mary Lavanway talks about rooting for root veggies for Wellness Wednesday.
Beet and Walnut Salad
Servings: 4 (1 cup each)
4 (2″-3″ dia.) beets, unpeeled, scrubbed, all but an inch of tops removed, or 1 (8.25 oz.) can Hannaford® Sliced Beets,
drained and cut into strips
1 tablespoon olive oil (if using fresh beets)
1 package Fresh Express® 50/50 Mix®
1/2 cup chopped walnuts, toasted if desired
2 tablespoons McCormick® Minced Onions
Wish-Bone® Balsamic Vinaigrette Dressing, to taste
1/2 cup Taste of Inspirations® Crumbled Goat Cheese
1. Preheat oven to 400°F. Toss fresh beets with 1 tablespoon oil in 11 x 7-inch metal baking pan.
Roast beets until tender, about 1 hour and 10 minutes.
2. Cool beets; peel and cut into 1/2-inch wedges. Bring to room temperature before continuing.
Or if using canned beets, drain and cut into strips.
3. Mix greens, walnuts, minced onions and dressing in large bowl; toss. Divide among plates.
Arrange beets around greens; sprinkle with goat cheese and enjoy.
Source: Recipe adapted from epicurious.com
Let’s Root for Root Vegetables!
Did you know root vegetables were an essential part of the diet during the early evolution
of humankind, about 5 million years ago? In the less distant past, American colonists
depended on root vegetables because they could be stored for months in the harsh
New England winters.
Pressure Cooker Chicken Soup
One 3 1/2 to 4 lb. chicken
1 small onion halved
1 medium carrot, quartered
1 medium stick of celery
3 sprigs parsley
2 egg whites, lightly beaten
The Culinary Institute of America – “Breakfast and Brunch Buffets”
8 slices Canadian bacon
8 poached eggs (recipe follows)
4 English muffins, split, toasted and buttered
For this weeks Abby’s Kitchen Bytes, Abby Freethy, showed us how to make homemade flatbread. If you have any questions for Abby about this segment or you would like to know how to make this dish, you can email her at email@example.com
Hannaford dietician Mary Lavanway shares some ideas for pizza using: Flatbread with Dill, smoked salmon, and lemon-yogurt sauce.
Flatbread with Dill, Smoked Salmon, and Lemon-Yogurt Sauce
Active Time:25 minutes
Hannaford Dietician Mary Lavanway joined Carolyn Callahan on TV5 News at 5 with recipes for homemade salad dressings.
Creamy Avocado Salad Dressing
1 cup Hellmann’s® Canola Cholesterol Free Mayonnaise
1 ripe avocado, mashed
1 tablespoon lime juice
1 tablespoon milk (optional)
1 clove garlic, chopped
McCormick® Sea Salt Grinder and Coarsely Ground Black Pepper, to taste
In small bowl, combine all ingredients and season with salt and pepper.
Serve over salad greens or use as a dipping sauce with your favorite veggies.
Delicious Creamy Salad Dressing
3/4 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
1/4 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
1/2 teaspoon McCormick® Ground Mustard
1/4 teaspoon salt
1/2 teaspoon horseradish
1/2 teaspoon McCormick® Paprika
Minced garlic, to taste
1/2 teaspoon McCormick® Dill Weed
2 teaspoons onion, finely chopped
2 tablespoons fresh lemon juice
Mix all ingredients thoroughly. Chill before serving over tossed green salad.
Hannaford dietician Mary Lavanway talks about healthy ideas for tailgating.
Southwestern Layered Bean Dip:
12 servings, about ½ cup each. Active time : 20 minutes. Total time: 20 minutes.
For this weeks Abby’s Kitchen Bytes, Abby Freethy, made Blueberry Cobbler. If you have any questions for Abby about this segment or you would like to know how to make this dish, you can email her at firstname.lastname@example.org
Pecan Ice Cream PieIngredientsFor the Crust:1 package Honey Graham Crackers (9 crackers), crushed2 Tbsp. granulated sugar2 Tbsp. packed dark brown sugarPinch of salt3/4 cup pecan pieces4 Tbsp. unsalted butter, melted2 tsp. waterFor the filling:1 1/2 cups pecan pieces3 Tbsp. granulated sugar3 Tbsp. packed dark brown sugarPinch of salt1 egg white1 quart vanilla ice cream, slightly softenedDirectionsPreheat oven to 375° F placing racks in middle and bottom third.Prepare the crust – In the bowl of a food processor combine the graham crackers, sugars, salt and pecan pieces. Pulse until finely chopped. Pour into a large bowl. Add the melted butter and water stirring until well combined. Pour into a 10″ pie dish and pressed up the sides and along the bottom to make a uniform crust: set aside.In the now empty bowl combine the following filling ingredients: pecan pieces, sugars and salt. Add the egg white and toss with a fork until all of the pecan pieces are well coated. Place onto a parchment lined cookie sheet.Place the crust into the oven on the middle rack and the candied nuts onto the lower third rack. Bake for 10 minutes until crust is golden brown and nuts are bubbly.Remove crust and candied nuts. Immediately take a fork and stir the candied nuts transferring them to a plate. Cool both the crust and nuts completely.In a large bowl combine the softened ice cream with 2/3 of the candied nuts, reserving about ½ cup for garnishing. Place the pecan ice cream into the crust and smooth the top. Freeze for about 4 hours or overnight.For ease of cutting, place the pie into the refrigerator for about 15 minutes. Garnish with the reserved candied nuts and serve.
Grilled PizzaIngredientsPizza dough—pre-made from local grocer’s/ Hannaford’s/ Shop & Shop5- Roma Tomatoes Diced Small3- Med. Garlic Cloves MincedSalt to TastePepper to TasteToss all together. Set aside and let sit while you prepared the other ingredients.1- Small Package of Baby Bella Mushrooms Sliced1/2- Red Pepper Diced Small1 Cup Fresh Spinach Chopped Lightly 2 Balls of Fresh Mozzarella GratedFresh Chopped Basil to TasteHOW TO GRILLPreheat your Grill to a med. heat. Make sure your grill grates are clean.On a well floured surface, stretch and roll out your favorite type of pizza dough to about a 1/2 inch thick.Have all of ingredients ready and together. Bring everything that you will need to the grill with you. This does not take long and you do not want to leave your grill.Spray your grill with non stick spray (Pam works great).Lay the dough on the grill and poke with a fork to prevent large bubbles.Close lid and let cook for 3 minutes. Check often to make sure it is not burning. Every grill cooks differently.After dough is lightly cooked and looks crispy, use a spatula and a fork to flip the dough over.Top your pizza with the tomato mixture and spread evenly. Then add spinach, peppers, basil, mushrooms, and cheese.Close grill and turn heat to low.Let cook until cheese is melted, about 5 minutes.Carefully remove the pizza from the grill. Cut, serve and enjoy.You can enjoy any sauce and toppings you like on your pizza following the same basic method.
Grilled Nectarines with Peach Brandy Sauce and Sweetened Sour Cream Ingredients8 firm nectarines, halved and pittedVegetable oil8 oz. sour cream3 Tbsp. granulated sugar1/8 tsp. vanilla extract1/2 cup peach preserves2 Tbsp. brandy1/2 tsp. lemon juice1/4 cup toasted slivered almonds DirectionsHeat the grill. Brush the cut sides of the nectarines with oil and place on the grill, cut-sides down. Grill until caramelized, about 5 minutes. While the nectarines are grilling combine the sour cream, granulated sugar and vanilla extract in a small bowl: set aside. Turn the nectarine halves over and grill for an additional 1 to 2 minutes until almost soft. Place the grilled nectarine halves on a platter, cut-side up. Place the peach preserves and brandy in a sauté pan. Flambé until the alcohol is burned off. Stir in the lemon juice. Spoon a tablespoon of the brandy peach sauce over the top of each nectarine halve then spoon a tablespoon of the sour cream mixture over each. Garnish with toasted slivered almonds and serve immediately.
Big Bacon Unit 2This is a take on wilted salads with a remembrance of Pennsylvania Dutch Hot bacon dressing from Shankweilers Restaurant in Fogelsville PA, back in the day. Ingredients:4oz coarse cut quality bacon. We use North Country Smoke House from Massachusetts. 2 boiled potatoes (reds in this case) quartered. ¼ cup diced Backyard Beauty tomatoes ¼ cup red onion sliced 2tbs coarsely grated Romano or Parmesan3oz Fiore EVOO oil2oz Fiore Balsamic Vinegar1 clove garlic minced3 cups mixed salad greens. Local when they are here! A more rugged green like baby kale, chard or spinach in the mix is a good idea. Method: Place all ingredients in a heat resistant bowl EXCEPT the bacon, potatoes, cheese and 2 oz of the Fiore Olive oil. In a fry pan of your choice, on medium heat place the bacon, potatoes and 2 oz of that Fiore Olive oil. Sautee to crisp & render some of that deelish fat out of the bacon & heat potatoes, browning the potatoes is ok but not necessary. When the bacon is crisped (not too much, we want it chewy, not brittle) CAREFULLY pour the entire contents into the bowl of salad mix. Toss your salad, plate, top with the cheese: add the rest of the oil and VOLIA. Enjoy this with a Fryes Leap IPA from Sebago or powerful red wine.
L.O.S.- Lobster on a shingle w/ diced Backyard Beauty tomatoes & wilted spinachWe have all heard of S*&T on a Shingle, creamed chipped beef on toast, this is my version that takes it “uptown”. Lobster is as local as it gets. One of the finest proteins on earth and from right here in Maine. By the way, Café Miranda is located in Rockland, The Lobster Capitol of the WORLD! Yes, the WORLD. Buying precooked, picked meat makes this dish an easy & quick treat!You can also add a couple of poached eggs to make a killer breakfast /brunch dish!Ingredients:2.5oz picked lobster meat.6oz heavy cream1oz Marsala, Madeira or other dry fortified wine.2oz Romano or Parmesan cheese.¼ cup diced backyard beauty tomato.1 clove garlic minced.1 cup picked, washed spinach (swiss chard is great in this dish when your garden is cranking).1 sprig fresh tarragon.2- 4×4” squares of toasted Café Miranda Brick Oven Focaccia bread or otherCoarse salt & fresh cracked pepper.Method:In a non-reactive (not cast iron) shallow side pan, place the cream, Marsala, garlic & tomato.Turn up the heat to medium to high. See it bubble, reduce (thicken) by around 30%. Add the lobster, tarragon, tarragon & spinach. Turn off the heat & cover. Let the heat in the cream and pan heat the recent additions in a genteel manner.Place toasted focaccia on a suitable heated platter and put the mixture over them, leaving a bit of the focaccia uncovered. Drizzle more of the Fiore Olive oil on it for a fresh, fruity finish. Liberally douse it with the coarse pepper.A Pinot Grigio or a Pale Ale like A fine Sebago brew is a nice finish.
“It’s Spring, somewhere” Asparagus w/ creamy brie. Also Known at Café Miranda as “Asparagus Debris”.This is another SPRING, fresh, bursting with vitality dish. Simple too!Ingredients:10 stalks Asparagus. Bend the stalk and where the bottoms break, reserve the tender tops.¼ red onion sliced½ red sweet pepper ripped coarsely2 cloves garlic minced2tbs fresh parsley, washed & chopped coarsely 2oz brie cheese3oz heavy cream2oz Fiore EVOOMethod:Heavy sauté pan or skillet you (approx. 10-12” in diameter) on medium to high heat.Add your Fiore EVOO to coat the pan. Add Red pepper, stir/sauté till you smell the goodness and see the color intensify. Toss in the asparagus, sauté, as soon as the color starts changing, add the garlic. Cook approximately a minute.Turn the heat to medium. Add the brie & cream. The brie will begin to melt & bind with the cream.Do not stir, as you want to see the cheese but you do want to reduce (thicken) the cream.When the cream has thickened a bit, add the parsley.Turn out onto a heated platter. Dress with yet more Fiore EVOO, love that stuff!Eat this with some Café Miranda Wood Oven Focaccia bread to sop up EVERY bit of creamy goodness! A companion & a nice Sauvignon Blanc works well with this dish… enjoy!
Fiddleheads and Fresh Café Miranda Pasta w/Fiore Olive oilA simple sauté (or fire roasted if you happen to have a wood fired brick oven) dish that is seasonal, regional and way yummy! Foraged food is rare in our modern world, but here in Maine we have mushrooms, fiddleheads, ramps, mussels and so on. We live in a unique place.This dish is what we at Cafe Miranda call a “stealth vegetarian dish”. That is to say that the diner that orders this is eating vegetarian without missing the meat. If you would like some animal protein, chicken breast works well and Maine crabmeat is a charm with this one! This recipe is for one serving and is easily expanded to feed many by multiplying it by the number of people eating.Ingredients:1 cup picked & washed fiddleheads½ sweet red pepper, ripped coarsely ¼ red onion sliced1-2 cloves garlic, minced5oz Café Miranda fresh pasta (check our website www.cafemiranda.com for a retailer near you) or other quality fresh pasta will do. Dried works in a pinch. 1 Wedge of lemon2 oz Locatelli seco (dried sheep’s milk ricotta, also known as “ricotta salada”) shaved.Fiore EVOO, more than you think! Say 3-4 ouncesCoarse salt & fresh ground pepper.Method:For the pasta: Heat 4 quarts salted water to boil. Cook either pasta and drain it, DO NOT RINSE, hold it while you sauté the other stuff. Note: Dried pasta takes longer than the sauté takes, like 10+- minutes. Heat a 12” sauté pan on medium to high heat,Add to pan 1.5 oz Fiore EVOO or at least enough to coat the bottom of the pan well.Toss in the peppers stirring as needed till the color brightens. Add the onions and stir/ sauté till they “sweat”, start getting clear and releasing that great cooked onion smell. Add fiddleheads & garlic and continue to sauté. You will see the color pigments in the fiddleheads intensify and get bright green. Turn off the heat, toss in the pasta (macaroni as my Ital American Grandma would say) toss well and plate on a heated suitable plate. Dress with more Fiore EVOO, liberal amounts of the coarse salt & fresh ground pepper, squeeze lemon, top with cheese,
Strawberry- Passionfruit JamMakes 2 1/4 cups of jamÂ Ingredients3 pints fresh strawberries1 1/2 cups granulated sugar1/4 cup fresh lemon juice (1 1/2 â€“ 2 lemons)1 tsp. lemon zest2 PassionfruitÂ DirectionsRemove 1 Tbsp. of sugar from the measured sugar and set aside.Â In a 2 quart saucepan combine the remaining sugar, lemon juice and lemon zest.Â Place over low heat and stir.Â Cook over low heat until mixture begins to simmer.Â Meanwhile, clean and hull strawberries.Â Cut in 1/2â€ pieces â€“ they should measure about 4 cups.Â Cut the passionfruit.Â Using a spoon remove the seeds and pulp.Â Place into a small bowl and stir in the 1 Tbsp. of sugar: set aside.Â Add the prepared strawberries to the sugar/lemon mixture.Â Bring to a boil over medium heat.Â Lower heat and continue to simmer for 20 minutes.Â Using a potato masher, mash most of the strawberries.Â Continue to cook for an additional 15 minutes until mixture has thickened.Â As strawberry mixture thickens, pour the passionfruit seeds and pulp into a colander set over a bowl.Â Using a spoon scrape the seeds and pulp to release the juices.Â The juice released should measure about 1/4 cup.Â When the strawberry mixture is finished, remove from the heat and stir in the passionfruit juices.Â Carefully pour the hot jam mixture into jars.Â Cover and refrigerate.
Lemon SconesMakes 8 sconesIngredients2 cups all-purpose flour3 Tbsp. sugar2 1/2 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt3/4 tsp. lemon zest4 Tbsp. unsalted butter, cold & cut into pieces1/2 cup milk1/4 cup heavy cream1 large egg, separated1 tsp. lemon juice DirectionsPreheat oven to 375Â° F. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Mix in the lemon zest. Using a pastry cutter or forks, cut butter pieces into flour mixture until it is crumbly. In a separate bowl combine the milk, heavy cream, egg yolk and lemon juice. Add to the dry ingredients and stir with a fork until mixture just comes together and is moistened. Transfer to lightly floured work surface and gently pat into a 7 1/2 inch circle. Place the dough round onto a parchment lined baking sheet and cut into 8 wedges, keeping the wedges together. Beat the egg white well with a fork and brush onto the scones. Bake in preheated oven for 23 – 25 minutes until golden brown. When done separate the wedges and serve warm. Cool completely on a wire rack to serve later.
Asparagus Ribbons with PastaÂ IngredientsÂ 8 oz. fresh asparagus, trimmed1 lb. Mafaldine pasta4 Tbsp. unsalted butter1 tsp. lemon zest1/2 cup heavy cream, heated1/4 cup grated fresh Parmesan cheese, plus more to garnish2 Tbsp. finely chopped fresh chives1/8 tsp. ground nutmeg1/8 tsp. fresh ground black pepperÂ DirectionsÂ 1. With a vegetable peeler, peel asparagus into thin ribbons: set aside.2. Bring a large pot of water to a boil.Â Salt water to taste and cook pasta according to directions until al dente. Â 3. When pasta is done add asparagus and cook for 1 minute more.4. Remove 1 cup of pasta water and set aside.5. Drain pasta and asparagus in a colander.6. Add butter to pot and place over low heat until melted.Â Add the lemon zest and then the drained pasta with asparagus.Â Toss to coat.7. Add heated cream, Parmesan, chives, nutmeg and black pepper.8. Toss to combine adding some of the reserved pasta water if needed.9. Serve with additional grated Parmesan cheese.
Spring Greens with Strawberry VinaigretteAdapted from Hannaford Fresh Magazine – May, June 2010 Serves 4 large or 6 side saladsIngredientsÂ 1/2 cup sliced almonds16 oz pkg. fresh strawberries1 medium garlic clove, pressed1/4 teaspoon salt1/4 teaspoon Black pepper, freshly ground1 tablespoon Freshly squeezed lemon juice1 Tbsp. honey1 tablespoon Balsamic Vinegar2 tablespoons extra virgin olive oil5 oz pkg. Taste of Inspirations Baby Romaine or spring salad greens3.5 oz. crumbled goat cheeseÂ DirectionsÂ 1. In a small nonstick skillet, toast almonds over medium-low heat, about 2 minutes. Watch carefully. When toasted, remove from heat and set aside.2. Wash strawberries and remove stems. Reserve half, and place the remaining strawberries in a blender or food processor and add garlic, salt, pepper, lemon juice, honey, vinegar, and olive oil. Blend briefly, until smooth and creamy.3. Place greens in a large bowl and toss with 1/2 cup of the dressing. Divide the greens among 4 large salad bowls. Cut the reserved strawberries into 1/4-inch slices and scatter over the greens in each bowl. Sprinkle with the goat cheese crumbles and the reserved toasted almonds. Alternately, divide greens, without dressing, among 6 bowls. Top with the strawberries, nuts, and goat cheese, then drizzle 2 tablespoons of vinaigrette, or more to taste, over each salad. Serve remaining dressing in a small pitcher on the side.