Lindsey Sterling has published another ethnic cooking adventures on her blog Inside Immigrant Kitchens. This time she’s cooking with Bill Dilios to make Albanian Kotopita (recipe, family history).
My husband’s co-worker’s father, Bill Dilios, taught me how to make his favorite dish from Albania: kotopita. It’s like chicken pot pie, but with filo crust and an epic story inside
Don and Samantha Lindgren from Rabelais have authored a guest post on the Fall’s Best Chef Cookbooks for the BA Foodist blog.
Lindsey Sterling has published another ethnic cooking adventures on her blog Inside Immigrant Kitchens. This time she’s cooking with Svetla Popova to make Bulgarian Bean Soup & Spanikopita.
As I cook with immigrants, a certain worldly wisdom always pops out in conversation. Here is my favorite from Svetla Popova, who moved here from Bulgaria twenty-one years ago. She says, “I’ll always take a fake smile over an honest growl.”
This week’s Food & Dining section features an article on pig roasts. David Mallari, Portland’s Pig Kahuna, was interviewed for the story.
Mallari credits the sluggish economy for the extra work. People are looking for less expensive, more informal alternatives to higher-end catering, which can run $65 to $100 per person compared with an average of $20 to $25 for a pig roast.
Plus, the pig is the star – you might even say the life – of the party.
Lindsey Sterling has published another ethnic cooking adventures on her blog Inside Immigrant Kitchens. This time she’s cooking with Sopheap Im from Cambodia to make Bahn Chow.
The preparation I’ll take home with me is bahn chow, which I just tried making for a couple friends. The word is: thumbs up. Delicious. Said one: “I love the fresh mint, basil and cucumber. — Ooo! And I just got a little kick from the sauce!”
The article also explains that we’ll all be able to try Cambodian cuisine starting in October because that’s when Im plans on opening the Three Monkey’s world Cafe on Cumberland.
Today’s Press Herald includes a detailed guide to nearly 40 apple varieties grown in Maine with brief tasting notes and some suggestions on which farms are growing them.
Also in today’s paper is an interview with raw food chef Lisa Marie Lindenschmidt and an article on how lobster is now showing up in discount stores.
Maine lobster has long been associated with white tablecloths and candlelight, but a South Portland-based dealer is putting its lobster where the customers are: in discount wholesale clubs and supermarket take-out aisles.
This week’s edition of the Portland Phoenix includes a Student Survival Guide for returning college students with recommendations on non-alcoholic beverages for the under 21 set, late night eats and a look at where to find pizza in Portland. The guide also has some advice on stoveless dorm cooking that details a recipe from Five-Fifty-Five co-owners Steve and Michelle Corry on making mac n’ cheese.
Lindsey Sterling has published another ethnic cooking adventures on her blog Inside Immigrant Kitchens. This time she’s cooking with Jenny Sanchez from Nicaragua to make Chancho Frito and Vigoron.
She calls it chancho frito and vigoron. It’s Nicaraguan party food. “Vigoron eat with your fingers,” Jenny Sanchez, my Nicaraguan-American neighbor coaches me. We’re in her kitchen three blocks from L.L. Bean. “No fork o no espoon.” Okay, I think, you eat it with your fingers. I get it. “If you a scared,” she looks at me seriously, “I get you a fork.”
The rewards are big for fearlessness.
Portland Magazine has published an article on Julia Child’s 50 year history with Maine.
For a chef like Julia, who insisted on the freshest possible ingredients, Maine was a delight. The family caught pollock for her Bouillabaisse à la mode de Blue Hill Bay (which she made with the fish, potatoes, fennel, and saffron). At low tide they gathered fat purple mussels for her to make Moulles Marinères. Local lobsters became her Lobster Archduke and Butter-Poached Maine Lobster.
William Lee advocates a more vegetarian/vegan diet for all in this Maine Voices opinion article that was published in today’s Press Herald.
Mediterranean, Middle Eastern, and East Asian food as well have an inexhaustible supply of delicious vegan dishes. I am learning more about the glorious cuisines of Africa. For anyone ready to embark on the vegan adventure, the world’s plenty awaits in all its splendor.