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MAINELY EATING
When figuring out the amount of vegetables you need, guestimate how much one person would eat and then multiply by four e.g. I would eatmaybe 5-6
ABOUT MAINELY EATING Hi there, I'm Leah. I'm cooking, eating and drinking my way through the great state of Maine and writing about it at Mainely Eating, a Maine Food Blog. Here's a picture of me with make up and clothes on (usually I'm working from home in my PJs): 25 HOW TO COOK FIDDLEHEADS Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns. 2. Place a pan of water on to boil. Wash the fiddleheads with multiple rinses of cold running water. 3. Add the fiddleheads to the boilingwater.
SPRING VEGETABLE PASTA Directions: 1. In a large pan (must be able to hold all vegetable and pasta), gently warm the olive oil. 2. Crush or finely mince/slice the garlic and add to the olive oil with the red pepper flakes, 1/4 tsp salt and a few twists of fresh black pepper, continue to cook over alow heat. 3.
INDULGENT CREAMY PASTA WITH PANCETTA AND MUSHROOMS Simply cook the mushrooms and a little garlic in butter until brown and nutty, remove and cook pancetta, add onions, add back cooked mushrooms. Mix eggs and mascarpone. Grate cheese. Cook pasta (reserve cooking water!!!!) and add to pan (off heat), throw in a handful of cheese (channel Mickey Mouse size hands for this), a big splash of the SHORT RIBS IN IRISH STOUT In a Dutch oven over a medium heat, dry-fry the pancetta until the fat renders out and it starts to turn golden brown. Lower heat, add onions and cook for 10 minutes. Add celery and carrots and cook for 5 minutes. Remove vegetables and pancetta from HOW TO SERVE AND EAT CAVIAR. It can be better to buy multiple small jars vs. one big jar. If you absolutely can’t eat it all in one-sitting then smooth it down and gently place a piece of plastic wrap over the caviar, replace the lid and you can keep it in the fridge for 2-3 days. Caviar etiquette TUNA TARTARE AT HOME. Directions: If making wonton cones,preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Roll up 12 2 inch squares of aluminum foil into little ball shapes. One at a time, take a wonton square and add a little water to one edge. Roll to make into a UMAMI-RICH BOLOGNESE RECIPE Directions. In a 12qt large stockpot, melt the butter and add the olive oil over a medium heat. Add the diced carrots, onion, celery and sauté for ~10 minutes, stirring occasionally until soft but not colored. Season with a little salt and pepper. CARAMELIZED ONION, GRUYERE AND HAM QUICHE RECIPE Mix the 3 whole eggs, 2 egg yolks, heavy cream, mascapone and chives. Season liberally. Add the caramelized onions to the bottom of the partially cooked pastry case. Top with half of the grated gruyere cheese. Follow with a layer of chopped ham. Add the rest of the cheese. Pour over the egg/cream/mascapone mixture.MAINELY EATING
When figuring out the amount of vegetables you need, guestimate how much one person would eat and then multiply by four e.g. I would eatmaybe 5-6
ABOUT MAINELY EATING Hi there, I'm Leah. I'm cooking, eating and drinking my way through the great state of Maine and writing about it at Mainely Eating, a Maine Food Blog. Here's a picture of me with make up and clothes on (usually I'm working from home in my PJs): 25 HOW TO COOK FIDDLEHEADS Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns. 2. Place a pan of water on to boil. Wash the fiddleheads with multiple rinses of cold running water. 3. Add the fiddleheads to the boilingwater.
SPRING VEGETABLE PASTA Directions: 1. In a large pan (must be able to hold all vegetable and pasta), gently warm the olive oil. 2. Crush or finely mince/slice the garlic and add to the olive oil with the red pepper flakes, 1/4 tsp salt and a few twists of fresh black pepper, continue to cook over alow heat. 3.
INDULGENT CREAMY PASTA WITH PANCETTA AND MUSHROOMS Simply cook the mushrooms and a little garlic in butter until brown and nutty, remove and cook pancetta, add onions, add back cooked mushrooms. Mix eggs and mascarpone. Grate cheese. Cook pasta (reserve cooking water!!!!) and add to pan (off heat), throw in a handful of cheese (channel Mickey Mouse size hands for this), a big splash of the SHORT RIBS IN IRISH STOUT In a Dutch oven over a medium heat, dry-fry the pancetta until the fat renders out and it starts to turn golden brown. Lower heat, add onions and cook for 10 minutes. Add celery and carrots and cook for 5 minutes. Remove vegetables and pancetta from HOW TO SERVE AND EAT CAVIAR. It can be better to buy multiple small jars vs. one big jar. If you absolutely can’t eat it all in one-sitting then smooth it down and gently place a piece of plastic wrap over the caviar, replace the lid and you can keep it in the fridge for 2-3 days. Caviar etiquette TUNA TARTARE AT HOME. Directions: If making wonton cones,preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Roll up 12 2 inch squares of aluminum foil into little ball shapes. One at a time, take a wonton square and add a little water to one edge. Roll to make into a UMAMI-RICH BOLOGNESE RECIPE Directions. In a 12qt large stockpot, melt the butter and add the olive oil over a medium heat. Add the diced carrots, onion, celery and sauté for ~10 minutes, stirring occasionally until soft but not colored. Season with a little salt and pepper. CARAMELIZED ONION, GRUYERE AND HAM QUICHE RECIPE Mix the 3 whole eggs, 2 egg yolks, heavy cream, mascapone and chives. Season liberally. Add the caramelized onions to the bottom of the partially cooked pastry case. Top with half of the grated gruyere cheese. Follow with a layer of chopped ham. Add the rest of the cheese. Pour over the egg/cream/mascapone mixture. SIMPLE | MAINELY EATING When figuring out the amount of vegetables you need, guestimate how much one person would eat and then multiply by four e.g. I would eatmaybe 5-6
CONTACT | MAINELY EATING Contact. I’d love to hear from you! Questions, comments, suggestionsfor the next post.
UMAMI-RICH BOLOGNESE RECIPE Directions. In a 12qt large stockpot, melt the butter and add the olive oil over a medium heat. Add the diced carrots, onion, celery and sauté for ~10 minutes, stirring occasionally until soft but not colored. Season with a little salt and pepper. FIDDLEHEADS IN LEMON BUTTER Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns A DREAM ABOUT FRIED CHICKEN On Sunday morning, Paul woke up and announced he’d had a dream about fried chicken. I tried to ascertain if the dream was about eating fried chicken or cooking fried chicken but he couldn’t quite remember. It got me thinking of Gus’s Famous Fried Chicken in Memphis, TN where the closely guarded recipe is described as “having a little of this, a touch of that, a pinch of love, a dash of BAKED PROSCIUTTO CRISPS It happened again. Home from the store, I unwrap the Prosciutto di Palma, carefully layered between the wax paper. My worst nightmare. When cut correctly, Prosciutto di Palma (or it's cousin Prosciutto di San Daniele) is a food of wonder. The cured meat is intense yet tender, the soft white almost translucent lardo just melts on COOKBOOK FRIDAY: THE KITCHEN DIARIES BY NIGEL SLATER The Kitchen Diaries: A Year in the Kitchen with Nigel Slater is an utterly fascinating glimpse into his world – we get to walk around the garden, peek in the pantry, choose a fresh fish at the fishmongers and sit at the dining table as he eats his daily meals. This is the first of three superb volumes covering Slater’s annual cooking and EL CORAZON FOOD TRUCK, PORTLAND, MAINE El Corazon Food Truck. Spring St (at intersection with Temple St), Portland Maine. Usually Tue – Fri 11am – 2:30pm. 207-200-4801. elcorazonportland@gmail.com. El Corazon Menu. There’s limited street parking (paid) and El Corazon takes cash or credit cards. Popular items often sell out so get there early if you want the fullselection.
BARBARA LYNCH PUFF PASTRY BITES WITH HAM AND CHEESE One of the hazards joys of having a home on a lake in Maine is how your popularity exponentially increases through the summer months. Friends who are radio-silent from November-April suddenly announce they’ll be “in the area and might stop by!” once the weatherwarms up.
LEMONY RICOTTA SALATA PASTA WITH BLISTERED CHERRY TOMATOES As the days get lighter, I find my cooking does too. During the cold dark days of winter, I can be found hunkering down in the kitchen, braising short ribs, simmering rich ragu, making hearty stews and soups and eating indulgent creamy pasta dishes. With the warmer weather and lighter evenings, I’m less inclined to spend hours in the kitchen and I want to take advantage of the colorfulMAINELY EATING
When figuring out the amount of vegetables you need, guestimate how much one person would eat and then multiply by four e.g. I would eatmaybe 5-6
ABOUT MAINELY EATING Hi there, I'm Leah. I'm cooking, eating and drinking my way through the great state of Maine and writing about it at Mainely Eating, a Maine Food Blog. Here's a picture of me with make up and clothes on (usually I'm working from home in my PJs): 25 HOW TO COOK FIDDLEHEADS Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns. 2. Place a pan of water on to boil. Wash the fiddleheads with multiple rinses of cold running water. 3. Add the fiddleheads to the boilingwater.
CONTACT | MAINELY EATING Contact. I’d love to hear from you! Questions, comments, suggestionsfor the next post.
SPRING VEGETABLE PASTA Directions: 1. In a large pan (must be able to hold all vegetable and pasta), gently warm the olive oil. 2. Crush or finely mince/slice the garlic and add to the olive oil with the red pepper flakes, 1/4 tsp salt and a few twists of fresh black pepper, continue to cook over alow heat. 3.
HOW TO SERVE AND EAT CAVIAR. It can be better to buy multiple small jars vs. one big jar. If you absolutely can’t eat it all in one-sitting then smooth it down and gently place a piece of plastic wrap over the caviar, replace the lid and you can keep it in the fridge for 2-3 days. Caviar etiquette SHORT RIBS IN IRISH STOUT In a Dutch oven over a medium heat, dry-fry the pancetta until the fat renders out and it starts to turn golden brown. Lower heat, add onions and cook for 10 minutes. Add celery and carrots and cook for 5 minutes. Remove vegetables and pancetta from INDULGENT CREAMY PASTA WITH PANCETTA AND MUSHROOMS Simply cook the mushrooms and a little garlic in butter until brown and nutty, remove and cook pancetta, add onions, add back cooked mushrooms. Mix eggs and mascarpone. Grate cheese. Cook pasta (reserve cooking water!!!!) and add to pan (off heat), throw in a handful of cheese (channel Mickey Mouse size hands for this), a big splash of the FIDDLEHEADS IN LEMON BUTTER Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns CARAMELIZED ONION, GRUYERE AND HAM QUICHE RECIPE Mix the 3 whole eggs, 2 egg yolks, heavy cream, mascapone and chives. Season liberally. Add the caramelized onions to the bottom of the partially cooked pastry case. Top with half of the grated gruyere cheese. Follow with a layer of chopped ham. Add the rest of the cheese. Pour over the egg/cream/mascapone mixture.MAINELY EATING
When figuring out the amount of vegetables you need, guestimate how much one person would eat and then multiply by four e.g. I would eatmaybe 5-6
ABOUT MAINELY EATING Hi there, I'm Leah. I'm cooking, eating and drinking my way through the great state of Maine and writing about it at Mainely Eating, a Maine Food Blog. Here's a picture of me with make up and clothes on (usually I'm working from home in my PJs): 25 HOW TO COOK FIDDLEHEADS Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns. 2. Place a pan of water on to boil. Wash the fiddleheads with multiple rinses of cold running water. 3. Add the fiddleheads to the boilingwater.
CONTACT | MAINELY EATING Contact. I’d love to hear from you! Questions, comments, suggestionsfor the next post.
SPRING VEGETABLE PASTA Directions: 1. In a large pan (must be able to hold all vegetable and pasta), gently warm the olive oil. 2. Crush or finely mince/slice the garlic and add to the olive oil with the red pepper flakes, 1/4 tsp salt and a few twists of fresh black pepper, continue to cook over alow heat. 3.
HOW TO SERVE AND EAT CAVIAR. It can be better to buy multiple small jars vs. one big jar. If you absolutely can’t eat it all in one-sitting then smooth it down and gently place a piece of plastic wrap over the caviar, replace the lid and you can keep it in the fridge for 2-3 days. Caviar etiquette SHORT RIBS IN IRISH STOUT In a Dutch oven over a medium heat, dry-fry the pancetta until the fat renders out and it starts to turn golden brown. Lower heat, add onions and cook for 10 minutes. Add celery and carrots and cook for 5 minutes. Remove vegetables and pancetta from INDULGENT CREAMY PASTA WITH PANCETTA AND MUSHROOMS Simply cook the mushrooms and a little garlic in butter until brown and nutty, remove and cook pancetta, add onions, add back cooked mushrooms. Mix eggs and mascarpone. Grate cheese. Cook pasta (reserve cooking water!!!!) and add to pan (off heat), throw in a handful of cheese (channel Mickey Mouse size hands for this), a big splash of the FIDDLEHEADS IN LEMON BUTTER Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns CARAMELIZED ONION, GRUYERE AND HAM QUICHE RECIPE Mix the 3 whole eggs, 2 egg yolks, heavy cream, mascapone and chives. Season liberally. Add the caramelized onions to the bottom of the partially cooked pastry case. Top with half of the grated gruyere cheese. Follow with a layer of chopped ham. Add the rest of the cheese. Pour over the egg/cream/mascapone mixture.MAINELY EATING
Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns UMAMI-RICH BOLOGNESE RECIPE Directions. In a 12qt large stockpot, melt the butter and add the olive oil over a medium heat. Add the diced carrots, onion, celery and sauté for ~10 minutes, stirring occasionally until soft but not colored. Season with a little salt and pepper. FIDDLEHEADS IN LEMON BUTTER Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns VEGETARIAN LETTUCE WRAPS Add rice wine, soy sauce, hoisin and rice wine vinegar and stir thoroughly. Add cashew nuts and waterchestnuts and cook for 30 seconds. Add enoki mushrooms (if using) and beansprouts. Stir to combine and remove from heat. Add the lime juice. If the mixture seems dry you can loosen it with a spoon or two of water. BAKED PROSCIUTTO CRISPS It happened again. Home from the store, I unwrap the Prosciutto di Palma, carefully layered between the wax paper. My worst nightmare. When cut correctly, Prosciutto di Palma (or it's cousin Prosciutto di San Daniele) is a food of wonder. The cured meat is intense yet tender, the soft white almost translucent lardo just melts on FRIED CHICKEN RECIPE On Sunday morning, Paul woke up and announced he’d had a dream about fried chicken. I tried to ascertain if the dream was about eating fried chicken or cooking fried chicken but he couldn’t quite remember. It got me thinking of Gus’s Famous Fried Chicken in Memphis, TN where the closely guarded recipe is described as “having a little of this, a touch of that, a pinch of love, a dash of BEST PLACE TO ORDER ONLINE MACARONS A box of 15 macarons (spring flavors or create your own selection) is $37.50 plus shipping. The packaging is especially beautiful and this feels like a very special gift. Lette Macarons – a box of 12 macarons (you can choose your own flavors) will set you back $23 plus shipping. Francois Payard – this classic NYC bakery offers a box of12
NOVEMBER | 2015 | MAINELY EATING 3 posts published by Mainely Eating during November 2015. With all of the turkey meat used up in our Thanksgiving sandwiches and Thanksgiving turkey pie, I was left with a rather ginormous turkey carcass.I used to think making stock was complicated or there was some kind of mystery to it but it couldn’t be easier and once you’ve made your first batch of stock you’ll likely become a stock CALLIE’S HOT LITTLE BISCUIT Last week I found myself in Charleston, South Caroline for a workshop. Prior to flying out I spent a few days doing my research and came up with a short-list of BARBARA LYNCH PUFF PASTRY BITES WITH HAM AND CHEESE One of the hazards joys of having a home on a lake in Maine is how your popularity exponentially increases through the summer months. Friends who are radio-silent from November-April suddenly announce they’ll be “in the area and might stop by!” once the weatherwarms up.
MAINELY EATING
When figuring out the amount of vegetables you need, guestimate how much one person would eat and then multiply by four e.g. I would eatmaybe 5-6
ABOUT MAINELY EATING Hi there, I'm Leah. I'm cooking, eating and drinking my way through the great state of Maine and writing about it at Mainely Eating, a Maine Food Blog. Here's a picture of me with make up and clothes on (usually I'm working from home in my PJs): 25 HOW TO COOK FIDDLEHEADS Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns CONTACT | MAINELY EATING Mainely Eating – A Maine Food Blog English girl, home cooking and fine dining her way through the great state of Maine HOW TO SERVE AND EAT CAVIAR. Last week we celebrated our 8-year wedding anniversary and as Paul is almost impossible to buy gifts for, I decided I'd put together a celebratory anniversary lunch. He's a big fan of caviar - not quite sure how he acquired this habit as neither of us grew up eating caviar - so caviar it was. Just SPRING VEGETABLE PASTA Let's talk about zoodles. Also known as zucchini noodles. Or courgette noodles if you're from the UK. Does that make them coodles? Coodles don't sounds as cute as zoodles amiright? To make zoodles, you simply run zucchini through a spiralizer to produce vegetable noodles shaped like spaghetti. Looks like pasta but no carbs. But here's SHORT RIBS IN IRISH STOUT I'm a HUGE fan of Adele. I was lucky enough to fly to Belfast to see her perform live in Belfast on the first night of her tour. Adele was the best part of the trip but coming in a close second was the delicious food we got to eat. A traditional Irish stew is FIDDLEHEADS IN LEMON BUTTER Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns CARAMELIZED ONION, GRUYERE AND HAM QUICHE RECIPE Author: Mainely Eating Ingredients: 2 large vidalia onions – finely sliced (ideally on a mandolin) 1 small knob of butter 1/3lb of good-quality cooked ham (Nimon Ranch Jambon Royale or a Prosciutto Cotto Italian ham works well) – chopped into bite-size pieces INDULGENT CREAMY PASTA WITH PANCETTA AND MUSHROOMS Indulgent creamy pasta with pancetta and mushrooms. Servings: two greedy people Time: 15 minutes Difficulty: easy except for the mixing of the eggs when you can end up with scrambled egg pasta which will absolutely ruin your night PrintMAINELY EATING
When figuring out the amount of vegetables you need, guestimate how much one person would eat and then multiply by four e.g. I would eatmaybe 5-6
ABOUT MAINELY EATING Hi there, I'm Leah. I'm cooking, eating and drinking my way through the great state of Maine and writing about it at Mainely Eating, a Maine Food Blog. Here's a picture of me with make up and clothes on (usually I'm working from home in my PJs): 25 HOW TO COOK FIDDLEHEADS Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns CONTACT | MAINELY EATING Mainely Eating – A Maine Food Blog English girl, home cooking and fine dining her way through the great state of Maine HOW TO SERVE AND EAT CAVIAR. Last week we celebrated our 8-year wedding anniversary and as Paul is almost impossible to buy gifts for, I decided I'd put together a celebratory anniversary lunch. He's a big fan of caviar - not quite sure how he acquired this habit as neither of us grew up eating caviar - so caviar it was. Just SPRING VEGETABLE PASTA Let's talk about zoodles. Also known as zucchini noodles. Or courgette noodles if you're from the UK. Does that make them coodles? Coodles don't sounds as cute as zoodles amiright? To make zoodles, you simply run zucchini through a spiralizer to produce vegetable noodles shaped like spaghetti. Looks like pasta but no carbs. But here's SHORT RIBS IN IRISH STOUT I'm a HUGE fan of Adele. I was lucky enough to fly to Belfast to see her perform live in Belfast on the first night of her tour. Adele was the best part of the trip but coming in a close second was the delicious food we got to eat. A traditional Irish stew is FIDDLEHEADS IN LEMON BUTTER Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns CARAMELIZED ONION, GRUYERE AND HAM QUICHE RECIPE Author: Mainely Eating Ingredients: 2 large vidalia onions – finely sliced (ideally on a mandolin) 1 small knob of butter 1/3lb of good-quality cooked ham (Nimon Ranch Jambon Royale or a Prosciutto Cotto Italian ham works well) – chopped into bite-size pieces INDULGENT CREAMY PASTA WITH PANCETTA AND MUSHROOMS Indulgent creamy pasta with pancetta and mushrooms. Servings: two greedy people Time: 15 minutes Difficulty: easy except for the mixing of the eggs when you can end up with scrambled egg pasta which will absolutely ruin your night PrintMAINELY EATING
Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns FIDDLEHEADS IN LEMON BUTTER Ingredients: 1/2lb of fiddleheads 1 tbsp butter Juice of 1/2 lemon 6 wafer thin slices of prosciutto (~2-3oz) Sea salt and pepper. Directions: 1. Remove any brown paper husk from the fiddleheads and discard any discoloured or unfurled ferns UMAMI-RICH BOLOGNESE RECIPE Thankfully, it looks like the impending Winter Storm Jonas will miss us here in Maine but one of my favorites things to do in a snowstorm is to stay warm inside with something delicious simmering on the stove. And when I think of slow-cooking and simmering, a rich Bolognese ragu sauce always comes to mind VEGETARIAN LETTUCE WRAPS The first time I visited PF Changs in the theatre district of Boston, was with a large group of friends to see The Lion King musical. Each person in the group thought the next person had made dinner reservations. We ended up at the Asian-style restaurant chain PF Changs as it was our only option for BAKED PROSCIUTTO CRISPS It happened again. Home from the store, I unwrap the Prosciutto di Palma, carefully layered between the wax paper. My worst nightmare. When cut correctly, Prosciutto di Palma (or it's cousin Prosciutto di San Daniele) is a food of wonder. The cured meat is intense yet tender, the soft white almost translucent lardo just melts on FRIED CHICKEN RECIPE On Sunday morning, Paul woke up and announced he’d had a dream about fried chicken. I tried to ascertain if the dream was about eating fried chicken or cooking fried chicken but he couldn’t quite remember. It got me thinking of Gus’s Famous Fried Chicken in Memphis, TN where the closely guarded recipe is described as “having a little of this, a touch of that, a pinch of love, a dash of BEST PLACE TO ORDER ONLINE MACARONS Did you know that it’s National Macaron Day today? In honor of this celebration of such a critical food group I will be eating macarons but most definitely not baking them. Because I can’t don’t bake.. With rather excellent timing, I came home last week to find a NOVEMBER | 2015 | MAINELY EATING 3 posts published by Mainely Eating during November 2015. With all of the turkey meat used up in our Thanksgiving sandwiches and Thanksgiving turkey pie, I was left with a rather ginormous turkey carcass.I used to think making stock was complicated or there was some kind of mystery to it but it couldn’t be easier and once you’ve made your first batch of stock you’ll likely become a stock CALLIE’S HOT LITTLE BISCUIT Last week I found myself in Charleston, South Caroline for a workshop. Prior to flying out I spent a few days doing my research and came up with a short-list of BARBARA LYNCH PUFF PASTRY BITES WITH HAM AND CHEESE One of the hazards joys of having a home on a lake in Maine is how your popularity exponentially increases through the summer months. Friends who are radio-silent from November-April suddenly announce they’ll be “in the area and might stop by!” once the weatherwarms up.
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EL CORAZON FOOD TRUCK, PORTLAND, MAINE Posted on May 27, 2016by Mainely Eating
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I might just be the most unqualified person EVER to comment on Mexican food. Growing up in the Northwest of England in the 80s/90s I don’t recollect any Mexican food experiences. In fact, I think my first taco would have been eaten at the grand old age of 25 when I moved to theUS.
Earlier this year when we went back to the UK to visit family, my parents took us to a new “Mexican” restaurant. Yup, those would be air quotes around the Mexican part of the restaurant. We started with a bowl of olives marinated in extra virgin olive oil with Italian herbs…but you know, there were complimentary sombreros to wear. A request for queso was met with baffled looks, you get the idea! Therefore, I won’t be making any comments on the authenticity of this Mexican food truck but trust me when I say you NEED to find the El Corazon food truck and get one of everything the next time you’re in Portland, ME. If you’re planning a wedding in Maine or a party, note that El Corazon food truck will even come to you and cater your event – late night tacos?Yes please!
El Corazon Food Truck can usually be found Tuesday – Friday 11am – 2:30pm at the intersection of Spring St and Temple St in Portland, ME and then at one of the various local breweries on the weekend. They’re really great about updating their scheduleand you can also
find updates on their facebook page . Order at the truck, hang out on the sidewalk with a fresh agua fresca and you’ll leave with a happy belly and change from $10. What’s not to love aboutthat?
I was joined by my friend Michele, who traveled extensively as a child and spent a number of years actually eating Mexican food IN Mexico. Michele has been urging me to visit El Corazon ever since I moved to Maine and yup, she was right. We started with a couple of Baja fish tacos ($3/each) with generous chunks of lightly fried fish, nestled in a mildly spicy chipotle aioli with crunchy cabbage and cilantro. Sidewalk eating is the best as you don’t have to worry about the juices dripping off the taco and running down your hands. I really wanted to order another fish taco but we had other items totry!
Taquitos are rolled and filled corn tacos, deep fried and served with guacamole, sour cream and cheese. You can choose from potato and cheese, chicken or shredded beef. At just $3.75 for three taquitos that’s a steal, and the best part? You can get one of each filing sotry them all.
A small chalkboard lists the daily specials; the empanada was sold out so we ordered the tamale of the day. For the uninitiated, a tamale is a traditional dish made of masa (Spanish for dough), around a tasty filing, steamed in a corn husk or banana leaf. The husk or leaf wrapping is discarded before eating. The El Corazon tamale of the day ($3.50) was stuffed with housemade chorizo and Oaxaca cheese. At this point we were pretty stuffed but we soldiered on. The house specialty is a Sonoran hot dog (pushing the boat out at $4.00). A bacon-wrapped hot dog, yes, bacon-wrapped hot dog is topped with beans, pico de gallo, shredded cheese, guacamole, mustard and mayo. Holy hot dog, this was good. Even the bun was a standout – not your average hot dog bun but a substantial grilled bread bun that supported the loaded hot dog perfectly. The bacon wrapping was thin and crispy and Michele declared this “Last meal worthy!” See that bacon-wrapped hot dog just peeping though the generous toppings of pico de gallo, cheese and guacamole? Going forward, all hot dogs will seem kind of lame after this one. Did you know that Portland, Maine has a pretty thriving food truck scene? Here’s a great round up from Kate at Blueberry Files.
I think I might set myself a summer challenge of visiting ALL theMaine Food Trucks!
El Corazon offers “Mexican Food From The Heart” and they’ve certainly got a taco-sized place in my heart now. If you’re hungry for an affordable and incredibly tasty lunch in Portland, Maine make sure to visit El Corazon and get at least one fish taco! EL CORAZON FOOD TRUCK Spring St (at intersection with Temple St), Portland Maine Usually Tue – Fri 11am – 2:30pm207-200-4801
elcorazonportland@gmail.comEl Corazon Menu
There’s limited street parking (paid) and El Corazon takes cash or credit cards. Popular items often sell out so get there early if you want the full selection.SHARE THIS:
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SPRING VEGETABLE PASTA Posted on May 25, 2016by
Mainely Eating
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Let’s talk about zoodles. Also known as zucchini noodles. Or courgette noodles if you’re from the UK. Does that make them coodles? Coodles don’t sounds as cute as zoodles amiright? To make zoodles, you simply run zucchini through a spiralizer to produce vegetable noodles shaped like spaghetti. Looks like pasta but no carbs. But here’s the thing, unless you have absolutely no taste buds, there’s no way you’ll eat a bowl of zoodles and think “Mmmm, pasta”. I’m all for healthy eating but why not just say you’re eating a bowl of zucchini vs. _pretending_ you’re eating a bowl of spaghetti carbonara or fettucini alfredo. That said, I’m not averse to using zoodles _alongside_ pasta. When zoodles and real spaghetti join forces it’s a win-win. You still get to enjoy a little pasta (60 million Italians can’t be wrong…) with the added bonus of vegetables, more fibre, less carbs. Back in the 70/80’s there was a controversial (chefs hated it, diners loved it) dish known as pasta primaverathat combined pasta
with vegetables and a bunch of cream and pasta. Like a LOT of cream. With my haul of fresh asparagus, green beans, broccolini and of course, zucchini I decided to steal the idea of blanching the vegetables but skip the cream for a garlic and red pepper flakeinfused olive oil.
Not pictured – frozen peas (because I couldn’t find any fresh English peas) and green beans (forgot to take them out of the fridge for the picture but you’ll see them being cookedbelow!)
CLIFFNOTES (full recipe below): Gently heat garlic and red pepper flakes in olive oil. Blanch vegetables until they’re a few minutes away from being done, cool rapidly. Add fresh chopped tomatoes to oil. Cook pasta (and peas). Combine pasta, veggies and oil with a knob of butter, a generous handful of grated cheese and a splash of reserved pasta water and lemon juice to bring it all together. SPRING VEGETABLE PASTA* SERVINGS: 4
* TIME: 30 minutes
* DIFFICULTY: Easy
thickness.
INGREDIENTS:
6-8 oz pasta (see notes below) ~ 24 asparagus stalks (1-2 bundles depending on how much you likeasparagus)
4 zucchini (spiralized or cut into thin noodles)~ 1/2lb green beans
~1/2lb broccolini
2-4 tomatoes
3 tbsp olive oil
2 cloves of garlic
1 tsp red pepper flakes (more or less according to your heattolerance!)
1 cup frozen peas or fresh shelled peas1 tbsp butter
~3 oz Parmigiano Reggiano (parmesan cheese)1/2 lemon
Salt & Pepper
Optional to serve: a few halved cherry tomatoes, radish slices, chopped fresh herbs such as basil, flat leaf parsley, chivesDIRECTIONS:
1. In a large pan (must be able to hold all vegetable and pasta), gently warm the olive oil. 2. Crush or finely mince/slice the garlic and add to the olive oil with the red pepper flakes, 1/4 tsp salt and a few twists of fresh black pepper, continue to cook over a low heat. 3. Bring a large pan of salted water to the boil. Blanch the vegetables in batches, cooking until they’re almost done (don’t overcook, they’ll finish cooking in the sauce at the end). The exact times will depend on the size/thickness/age of the vegetables. As the vegetables are almost done, scoop them out into a colander to drain and run cold water over them (or use an ice bath) to stop the cooking process. Set each vegetable aside to drain on paper towels. 4. In between cooking the vegetables, dice the tomatoes and add them to the garlic/red pepper oil and cook over a medium heat with a generous pinch of salt and pepper. 5. Rinse vegetable pan, fill with fresh salted water and bring to the boil. Add pasta and cook according to package directions. If using frozen peas, add to pasta water 90 seconds before the end. Before draining, carefully dip a mug into the pot to reserve some of the starchy cooking water. Drain pasta. 6. Add the drained vegetables, drained pasta, butter and cheese to the garlic infused oil and gently toss. Add a generous squeeze of lemon juice and a splash or more of the reserved pasta cooking water. Taste and add more salt and pepper as needed. Serve with fresh chopped herbs, grated cheese and radish slices in warmed bowls or plates.HELPFUL NOTES:
Serving sizes/servings per box should be indicated on the pasta packaging. Reduce the servings by as much or as little as you like. I usually allow 2oz of dried pasta per person. If I’m combining with zucchini noodles then I’ll allow 1 zucchini per person and reduce the pasta to 1oz per person. If you don’t have a spiralizer, you can use a potato peeler to make zucchini ribbons which work well with pappardelle or tagliatelle. You don’t *have* to blanch each type of vegetable separately but doing so enables you to pull them just before they’ve cooked. You could stagger the time you add them to the boiling water but only if you’re pretty good at estimating cooking times which will vary with the thickness/size of each vegetable. Beware the viral videos going around showing you “one pot pasta primavera”, yes you can cook your pasta, water, vegetables, cream and butter in one pan all together but only if you want a mushy and starchy vegetable mess. If you want the real pasta primavera experience or something more luxurious, add a big splash of heavy cream to the butter and cheese. You can mess around with the vegetable content – fresh shelled peas are way better than frozen peas, consider sliced mushrooms, carrot batons, a handful of arugula or baby spinach or whatever is fresh! Add sauteed shrimp or chicken if you want more protein with yourdinner.
Serve on warmed plates/in warmed bowlsSHARE THIS:
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Primavera without cream, Spring
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LONG GRAIN IN CAMDEN, MAINE Posted on May 23, 2016by
Mainely Eating
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Camden, a small town in Knox County, Maine is my happy place. For the last four years we’ve staycationed in Camden for our November wedding anniversary. Camden in November is a very different place than Camden in say, July. As the temperatures drop and the tourists leave, the seasonal restaurants are shuttered for the winter. The year-round restaurants rely on the business of locals to make it through the cold winter. Last November we made the brisk walk from The Camden Harbor Inn (our favorite place to stay – and you MUST eat at Natalies while you’re there) arriving at Long Grain with red noses and stinging ears not once, but twice. Although it was a random Tuesday morning at the end of November, the small restaurant was packed (you MUST make a reservation!) and we were happy to slide onto the bar stools and sit elbow to elbow with locals slurping their noodles. Our first Long Grain experience was one of those quiet meals without much conversation because you’re too into the food, stopping occasionally to exchange delighted “I know, right!??!?” glances with your dining partner. Since those memorable meals, I’ve been obsessively craving thinking about the bold flavors of Long Grain. Last week I convinced a bunch of friends that a four-hour-round-trip drive up to Camden to eat at Long Grain was a really smart idea. Once you’ve found the restaurant (there’s no signage), it’s time to make some tough decisions as you’ll likely want to order one of everything from the regular and daily special menu. The husband and wife owners Ravin Nakjareon (a two-time James Beard semifinalist) and Paula Palakawong hail from Bangkok and their Thai food occasionally hints at Japanese, Korean and Vietnamese influence with ramen, kimchi and Vietnamese noodles on the menu. Seasonal Maine ingredients also play a key role at this restaurant – local ramps, plump Maine mussels and more. We ordered a bunch of appetizers starting with pan-fried garlic chive rice cakes. The green-hued slabs were perfumed with the spring flavors of chive and garlic. Sauteed beansprouts floating in the savory sauce added a welcome crunch. Thai spring rolls. Yup, you may have had them at your local take-out place but these are the real deal. It’s been a while since I visited Thailand but I was instantly transported back by the light, chilled rolls filled with rice noodles and crisp vegetables and fragrant with mint and basil. One of my friends declared, “These are ridonculously good, no, make that ridonky-donculously good which is even better!” Whilst that may not be a grammatically correct statement it’s a pretty solid endorsement Street chicken wings with crisp fried garlic from the specials menu were succulent and crunchy. Cliché of course but they really were definitely finger lickin’ good. The wings were accompanied by a little bowl of potent sauce that was fiery with just enough acid to cut through the deep fried taste. Spicy Thai basil minced chicken topped a bowl of snowy white rice and the (optional) warm runny egg yolk brought everything together. The chicken was crazy tender and so full of flavor. I’m sure everyone has experienced takeout pad Thai, it’s often greasy with clumped-together noodles. That’s doing a disservice to pad Thai. Long Grain pad Thai is light years from your previous takeout experience. Slippery house-made noodles are toothsome, full of flavor and not at all greasy. In fact, you’d be wise to order extra to-go because you won’t have any leftovers. The standout dish for me was Maine crab fried rice. Gratifying chunks of sweet crab meat were generously dispersed throughout the decadent fried rice. You can choose to put an egg on top, and why wouldn’t you? After much deliberation and chewing, one of my dining companions announced, “This rice is somehow…gentle” which sounds strange but was weirdly accurate. Cooling cucumber and a sweet crunch of onion added an extra dimension. Portions are generous and most appetizers can easily be shared. Don’t miss out on the thoughtful sauces that accompany each appetizer. The room is fairly sparsely decorated, it’s almost like you’ve been invited into someone’s living room and they’ve borrowed a bunch of chairs from relatives. It will be interesting to see if the decor changes with the imminent move to a new larger space with attached Asian market. There are maybe 6 or 7 bar stools at the bar and 7-8 tables for 2-4 people (tables can be pushed together for larger groups). It’s ALWAYS wise to make a reservation even in thewinter.
It can be tough to get through on the phone to make a reservation (the answer machine messages instructs you not to leave any messages but just to call back) and you should also be prepared to be told that your table is reserved for another customer 90 minutes after you sit down (this is not a place to linger over a 3 hour dinner) but it’s worth it for the food. The atmosphere was lively with conversation and music. Is it a place for a romantic first date? No, probably not. But that’s because you’d want to wait until maybe date #5 when you’ve dropped the whole “nibbling on a salad” polite act and can slurp your noodles and lick the garlic-y chicken wing sauce that’s dribbling down yourwrist.
On the drive home, content with full bellies, we contemplated our happy day in Camden, it was perfectly summed up with the statement, “It’s a really good job we don’t live closer to Long Grain or we’d be in trouble!” Did I mention you should make a reservation?EAT AT: LONG GRAIN
No website, but the daily specials are usually posted on the facebookpage
31 Elm St, Camden, ME, 04843207 236 9001
Hours: Tue- Sat 11:30am-3pm for lunch, 4:30-9:00pm for dinner (closedSun, Mon)
_***Note, a move to 20 Washington St for a bigger space and the addition of an Asian market is planned for 2016/17_ Stay at: The Camden Harbor Inn 83 Bayview St, Camden, ME, 04843207 236 4266
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