Food For Thought

[Jimmy Cantiello]

Nice meal at Street & Co. In Portland, Maine.

Picture perfect halibut from New Foundland. Buttery melt-in-your-mouth flavor. Perfectly cooked alongside ethereal whipped potatoes and green beans napped with tomato relish, rosemary and lemon juice. I had the halibut grilled. Whitey had the same except broiled. Apps were mussels with white wine for Jo and clams with chorizo and sherry for me. Good show!

[Jimmy Cantiello]

Portland, Maine has a great food scene so I was excited to be there for a wedding. The wedding actually took place in Falmouth, just north of Portland. As a prelude to the wedding celebration we hung out in and around Portland.

I was on my own on our first night in Portland due to Joanne being a little "under the weather". After making sure Whitey had her green tea and the tv remote I struck out on my own. The first place I checked out was a joint called Central Provisions on Fore St. in the Old Port section of town. Central Provisions specializes in "small plates", desserts, cocktails, beer and wine as well as sakes, punches and digestifs. Cool place, nice vibe.

After imbibing in a pre-dinner cocktail, a martini made with Old Tom gin, just a tad sweeter than the London Dry variety, I made my way upstairs from the lower level bar. Once upstairs I was met by a young host who led me to a seat at the "kitchen bar" where one can observe the culinary acrobatics going on. By now the place was hopping with activity and it had only been minutes since opening for dinner.

Let's get to the food! After perusing the menu I settled on several offerings. I started out with four Maine oysters. I chose a mignonette sauce as an accompaniment. The oysters, a Basket Islands from Casco Bay, a Brown Point from Hog Bay, a Taunton Bay from Mount Desert Island and a Norumbega from the Damariscotta River. Although the oysters were exceedingly fresh and briney, it was like having one potato chip, just a tease. Also, the mignonette sauce actually overtook the delicate flavor of the oysters. I ate two with the sauce and two without. When I mentioned to my server that the sauce tended to masked the flavor of the oysters she told me that when she does oysters with mignonette she eats the oysters au naturel and then does the sauce as a shooter after she downs the mollusks. My habit has always been to eat raw oysters and clams with just a hint of lemon juice at the most. But, her point is well taken. Next time!

Second up was sea urchin crudo made with sea urchin from Maine. It was served with pickled plum, Japanese turnip and ginger ponzu. Melt-in-your-mouth excellent. But again, like eating one potato chip. It was gone in a flash. Onto confit of local potatoes which were warm and satisfying. The spuds were made with fois gras butter, scrambled farm eggs and garlic scapes. Still, I yearned for more. Last up was a wonderful serving of charred octopus with cannellini beans, serrano ham and lobster coral. The octopus was perfectly salted, just on the edge of being too salty but it did not cross that line. Sublime.

I had a great meal along with two brews, a bottle from Dogfish, Festina Peche, and a draft called Matilda from Goose Island. I could have stayed a lot longer and ate a lot more but it was time to relinquish my seat at the kitchen bar to somebody else and get a start on a new adventure in Portland.

[Ron Thorne]

Man, it sounds as though you hit it rich in Portland, Jimmy! Being on the coast is always a good place for Patti & me since we love seafood so much. Glad that you and Joanne enjoyed your trip to Maine.

______


We had some wonderful seafood on our recent trip to California, including this perfectly cooked Red Snapper at Duke's in Malibu. This was prepared in their signature style, Parmesan & Herb Crusted (sautéed with panko, macadamia nuts, lemon and capers), rice and Bok Choy slaw. It was sublime.

Patti's Shrimp & Crab Salad is in the background (Chilled sweet crab and shrimp, crisp romaine, avocado, asparagus, corn, tomatoes, Kalamata olives, creamy lemon dressing). My glass of Sauvignon Blanc from the Napa Valley is also visible. Patti was the designated driver.





The view from our table wasn't bad, either.







Yes, that's a Dolphin breaching about 50yds. offshore. We watched them feeding for about :20 mins. or so.

[Jimmy Cantiello]

Looks like you had a perfect meal on a perfect day. Love the photos.

[ValerieB]

Portland, Maine has a great food scene so I was excited to be there for a wedding. The wedding actually took place in Falmouth, just north of Portland. As a prelude to the wedding celebration we hung out in and around Portland.

I was on my own on our first night in Portland due to Joanne being a little "under the weather". After making sure Whitey had her green tea and the tv remote I struck out on my own. The first place I checked out was a joint called Central Provisions on Fore St. in the Old Port section of town. Central Provisions specializes in "small plates", desserts, cocktails, beer and wine as well as sakes, punches and digestifs. Cool place, nice vibe.

After imbibing in a pre-dinner cocktail, a martini made with Old Tom gin, just a tad sweeter than the London Dry variety, I made my way upstairs from the lower level bar. Once upstairs I was met by a young host who led me to a seat at the "kitchen bar" where one can observe the culinary acrobatics going on. By now the place was hopping with activity and it had only been minutes since opening for dinner.

Let's get to the food! After perusing the menu I settled on several offerings. I started out with four Maine oysters. I chose a mignonette sauce as an accompaniment. The oysters, a Basket Islands from Casco Bay, a Brown Point from Hog Bay, a Taunton Bay from Mount Desert Island and a Norumbega from the Damariscotta River. Although the oysters were exceedingly fresh and briney, it was like having one potato chip, just a tease. Also, the mignonette sauce actually overtook the delicate flavor of the oysters. I ate two with the sauce and two without. When I mentioned to my server that the sauce tended to masked the flavor of the oysters she told me that when she does oysters with mignonette she eats the oysters au naturel and then does the sauce as a shooter after she downs the mollusks. My habit has always been to eat raw oysters and clams with just a hint of lemon juice at the most. But, her point is well taken. Next time!

Second up was sea urchin crudo made with sea urchin from Maine. It was served with pickled plum, Japanese turnip and ginger ponzu. Melt-in-your-mouth excellent. But again, like eating one potato chip. It was gone in a flash. Onto confit of local potatoes which were warm and satisfying. The spuds were made with fois gras butter, scrambled farm eggs and garlic scapes. Still, I yearned for more. Last up was a wonderful serving of charred octopus with cannellini beans, serrano ham and lobster coral. The octopus was perfectly salted, just on the edge of being too salty but it did not cross that line. Sublime.

I had a great meal along with two brews, a bottle from Dogfish, Festina Peche, and a draft called Matilda from Goose Island. I could have stayed a lot longer and ate a lot more but it was time to relinquish my seat at the kitchen bar to somebody else and get a start on a new adventure in Portland.

your "sadistic" sharing of your meal has me reeling! even though I have no idea what other items were on the menu, I can feel at least somewhat assured that I would have chosen exactly what you did. it sounds like it could qualify as a "fantasy meal" for me! I must drive up there on my next visit to Boston!

[ValerieB]

Man, it sounds as though you hit it rich in Portland, Jimmy! Being on the coast is always a good place for Patti & me since we love seafood so much. Glad that you and Joanne enjoyed your trip to Maine.

______


We had some wonderful seafood on our recent trip to California, including this perfectly cooked Red Snapper at Duke's in Malibu. This was prepared in their signature style, Parmesan & Herb Crusted (sautéed with panko, macadamia nuts, lemon and capers), rice and Bok Choy slaw. It was sublime.

Patti's Shrimp & Crab Salad is in the background (Chilled sweet crab and shrimp, crisp romaine, avocado, asparagus, corn, tomatoes, Kalamata olives, creamy lemon dressing). My glass of Sauvignon Blanc from the Napa Valley is also visible. Patti was the designated driver.





The view from our table wasn't bad, either.







Yes, that's a Dolphin breaching about 50yds. offshore. We watched them feeding for about :20 mins. or so.

still missing that luncheon with you and Patti!

[moldyfigg]

To deal with my grouchiness, I'm whipping up some risotto with lamb, mushrooms, shallots And Thai basil. A small salad with gold heirloom tomatoes accompanied by my friend Johnny Black. I braised the lamb in some stock and will use that for the risotto.

I'll probably still be grouchy, but well fed.

[Ron Thorne]

To deal with my grouchiness, I'm whipping up some risotto with lamb, mushrooms, shallots And Thai basil. A small salad with gold heirloom tomatoes accompanied by my friend Johnny Black. I braised the lamb in some stock and will use that for the risotto.

I'll probably still be grouchy, but well fed.

Probably ...?

[Jimmy Cantiello]

Lazy Sunday evening. Nursing a mini-hangover. No cooking tonight. A martini followed by some brandy and the hangover is history. Still lazy, though. Chinese take-out is the way to go tonight. We can't get the real deal in the suburbs as we can when we're in NYC so we'll just have to make do. Whitey is going with "Roast Pork with Chinese Vegetables" and "Shrimp with Snow Peas". I'm feeling some chicken wings, love me some chicken wings. I'm also all over a large order of "Singapore Mei Fun".

[hornplayer]

I don't know how many of you ever went to Regina's Blues and Biscuits in San Francisco back in the 90's, but I thought all you good cooks and eaters would enjoy this great article about what she's doing now that was in today's New York Times.

http://www.nytimes.com/2014/11/12/dinin ... ef=dining#

[Ron Thorne]

There are some very practical tips for Thanksgiving and more in that article in the NYT. Thanks, hornplayer!

I noted that Ms. Charboneau earned a chunk of money cooking in rural Alaska in the 70s, which funded her trip to Paris to attend culinary school.

Look at this spectacular-looking yet simple dish.


Baked Sweet Potatoes with Sour Cream & Cranberry-Jalapeño Chutney

[bluenoter]

There are some very practical tips for Thanksgiving and more in that article in the NYT. . . .

Look at this spectacular-looking yet simple dish.

[photo]

Baked Sweet Potatoes with Sour Cream & Cranberry-Jalapeño Chutney

Here's the recipe that accompanies the NYT article:

http://cooking.nytimes.com/recipes/1016986-sweet-potatoes-with-cranberry-jalapeno-chutney


(What? Make the chutney? I'd need to buy all 12 of the ingredients. I'm more of a four-ingredient "cook.")

[Ron Thorne]

This has nothing to do with food, but should bring a smile to the poster who created this thread.

While looking at some fascinating, rare photographs tonight, I discovered this one, which seemed perfect to share with Jimmy Cantiello.




Frank Sinatra stepping off of a helicopter with a drink in his hand, by Yul Brynner, 1964

[Ron Thorne]

Thanksgiving is just around the corner, a time for celebrating and gathering with family. Food is central to this celebration, so I thought if would be worth asking what plans you have for this holiday as well as what special way you may prepare your star attraction, usually turkey. Of equal or greater importance, what side dishes are you serving?

Patti & I have been in Hawaii at this time of year for the past several Thanksgivings, but will be home for the holiday this year. We'll divide the meal preparation with our daughter and son-in-law, then share the day and meal with them at their home, along with their two children, our two oldest grandchildren.

We'll have a roast turkey, mashed potatoes & gravy, green beans w/ almonds, corn, sweet potato casserole, 2 types of stuffing, flaky, buttery poppy seed rolls, and homemade cranberry relish. Patti bakes her famous pumpkin pies for dessert, which have converted even the most stubborn anti-pumpkin pie people.

I like to make cranberry relish using fresh cranberries (12oz. bag) which I run through a hand-cranked food mill. The texture is important, which is why I prefer a manual food mill or grinder. I add the zest & juice from ½ of a small lime to the cranberries, including the skin. I capture the juice from that process and add about 1 T. orange zest to it, along with sugar, to taste. I aim for a good balance of sweet/tart, shading a bit more toward tartness.

I will also make one of the stuffings, a pretty traditional bread & herb style version with onion & celery.

Your plans and dishes?

[Jimmy Cantiello]

This has nothing to do with food, but should bring a smile to the poster who created this thread.

While looking at some fascinating, rare photographs tonight, I discovered this one, which seemed perfect to share with Jimmy Cantiello.




Frank Sinatra stepping off of a helicopter with a drink in his hand, by Yul Brynner, 1964

Great photo, Ron! I'd be willing to bet that's a glass of Jack Daniels in his hand.

[Jimmy Cantiello]

Thanksgiving is just around the corner, a time for celebrating and gathering with family. Food is central to this celebration, so I thought if would be worth asking what plans you have for this holiday as well as what special way you may prepare your star attraction, usually turkey. Of equal or greater importance, what side dishes are you serving?

Patti & I have been in Hawaii at this time of year for the past several Thanksgivings, but will be home for the holiday this year. We'll divide the meal preparation with our daughter and son-in-law, then share the day and meal with them at their home, along with their two children, our two oldest grandchildren.

We'll have a roast turkey, mashed potatoes & gravy, green beans w/ almonds, corn, sweet potato casserole, 2 types of stuffing, flaky, buttery poppy seed rolls, and homemade cranberry relish. Patti bakes her famous pumpkin pies for dessert, which have converted even the most stubborn anti-pumpkin pie people.

I like to make cranberry relish using fresh cranberries (12oz. bag) which I run through a hand-cranked food mill. The texture is important, which is why I prefer a manual food mill or grinder. I add the zest & juice from ½ of a small lime to the cranberries, including the skin. I capture the juice from that process and add about 1 T. orange zest to it, along with sugar, to taste. I aim for a good balance of sweet/tart, shading a bit more toward tartness.

I will also make one of the stuffings, a pretty traditional bread & herb style version with onion & celery.

Your plans and dishes?

Whitey and I are having Thanksgiving at our house again this year. We're having all the usual suspects with the addition of porchetta, or as we call it around here, porketta and eggplant rollatini. Our plans are to clean up a bit after the festivities when everyone has gone home, then we'll hit the sack and in the morning head to Vermont for the weekend.

[Ron Thorne]

That sounds like a good plan, Jimmy. Here's hoping that the roads are safe for you and everyone else traveling over the next several days.

[Ron Thorne]

Great photo, Ron! I'd be willing to bet that's a glass of Jack Daniels in his hand.

On-the-rocks with water?

[Jimmy Cantiello]

Frank knew how to live.

[hornplayer]

This has nothing to do with food, but should bring a smile to the poster who created this thread.

While looking at some fascinating, rare photographs tonight, I discovered this one, which seemed perfect to share with Jimmy Cantiello.




Frank Sinatra stepping off of a helicopter with a drink in his hand, by Yul Brynner, 1964

What a great photo! Did everyone note WHO took the photo???

[hornplayer]

turns out I'm hosting a sort-of orphans Thanksgiving. But I'm roasting a big chicken. Traditional fixings to go with will be homemade cranberry sauce, Mamma's Cornbread Dressing, Green beans with almonds, homemade rolls with butter I brought back from France, green salad with Green Goddess dressing and Sweet Potato Pie (with homemade cinnamon ice cream, if I can squeeze it in).

[moldyfigg]

Our daughter does the heavy lifting with all the traditional stuff. I make a great Waldorf salad with roasted pecans and dried cranberries with the apples (three varieties) farmers' market celery and lemon and lime juice from our trees to cut the richness of the mayo.

I used to do all the Thanksgiving spread, but the calendar has caught up to me. Our Doctor daughter has been doing a great job.

[Jimmy Cantiello]

Clint, you deserve a rest. But you already knew that.

[Tom Storer]

For the past 30 years, give or take a year or two, we've spent Thanksgiving at the home of an American foodie friend who cooks for 15 or 20. I'm her sous-chef. But this year she had to cancel, so I'll be making the Thanksgiving meal for six.

Simplicity itself: a roast turkey with bread/sage/onion/mushroom/giblet/etc. stuffing. I don't brine or anything, I just season and butter up the bird and stick it in the oven. Hot to start, then lower the temperature for the finish. I put a sheet of aluminum foil over it when necessary to prevent excessive browning. I baste. I usually manage a moist and tender breast. The turkey is a free-range beast I get from my local butcher. (No frozen turkeys in France anyway.)

For dessert, sweet potato pie.

But in between, the jury's still out. Cranberry sauce, yes, made with some orange juice and zest (an old Fanny Farmer recipe, tweaked). Rather than mashed potatoes I'm thinking I'll get some rattes, nestle them in next to the turkey at the right time, and roast them. What are rattes, you ask? Delicious little potatoes.



Brussels sprouts are another possibility. Not sure, though. I have decisions to make!

[BeBop]

Whatever food happens, I'm just going to enjoy the day writing cards and enjoying a bit of relaxation before work (10:00PM).

Dinner plans got thwarted. OpenTable reservation. Then a call from the restaurant: "Sorry, no 'parties of one' today". C'est la vie.