The trick to a good pizza is working with a hot oven, or in this case, a hot grill. I cranked up all 3 burners and set the stone on top, closed the lid, and kicked back. I dusted my peel with cornmeal and rolled out the dough by hand, applied the toppings, and set it in the grill with the lid closed. Within 10 minutes, I had a nice brown crust, melty toppings, and an aroma to live for!
Here in Maine, asparagus is one of the most anticipated cultivated vegetables each and every spring. I can always rely on Peacemeal Farm at the Friday market to come through with these lovely green spears, but I know to act fast or they'll be swept up in a matter a minutes. Asparagus will begin to show themselves sometime in May and last a month, if lucky, before fading away for the remainder of the year.
Spring is a glorious time of the year, bringing forth new life after a long winter slumber. Now that the snow has "mostly" melted away, crocuses have shown themselves, providing a vibrant purple color not seen in many months.
As I continue to grow and evolve as a chef, I want to get out in the field and see how some of the food I purchase and serve myself, family and clients is produced. So, I started reaching out to different companies around the state and connected with Matt Moretti, owner of Bangs Island Mussels.
We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior.
I've never been a big fan of Indian food, but I will add, I've never really eaten good Indian food. My memories of a popular spot in my hometown comes with greasy sauces, precut frozen vegetables, and less then excellent parboiled rice that often accompanied most dishes. Since those meals many years ago, I've simply stayed away from the cuisine. But thankfully, things have changed.
This morning I woke before sunrise to open windows and a cool breeze passing through the room. I am loving these cooler mornings, which are still not cold enough to justify making a fire. 44 North French Press lead to family time and a quick egg breakfast with the most amazing loaf of spelt bread baked in a wood fired oven by Tinder Hearth Bakery in Brooksville, Maine.
With the onset of autumn, winter squashes are back and will become a staple ingredient over the next few months. Kefir is one of my favorite fermented beverages and the most fitting way for me to consume dairy.
I am certainly not a great baker and was easily confused when I saw Slump, Grunt, Buckle, and Cobbler all being referenced in the same recipe. As I continued to research, I realized that slumps are simply cooked on the stove top then finished in the oven with a sticky biscuit dough on top.
Asparagus, eggs, and hollandaise are a classic combination and can be seen on menus across the country, especially during the spring, when asparagus first emerges from the soil. The rich, creamy emulsion (hollandaise), nicely compliments the slightly bitter asparagus, zest radish, and egg that is soft an gooey in the center.