Maine Speaks

My newest book purchase is a copy of Maine Speaks: An Anthology of Maine Literature, editor Jeff Fischer. This book is no longer in print, but it should be. It is a wonderful compilation of essays and poems about Maine, written by authors who have lived in Maine at some time during their lives. It is divided into 5 sections: Identity, Origins,Work, Nature, and Communities. I have decided to read it section by section, cover to cover, with a bit of skipping around thrown in for good measure .

My All-time Favorite Excerpt from Maine Speaks:

Lakes and Ponds: Some Blue Spots on the Maine Highway Map, by Kate Barnes

There's Blunder Pond and Bluffer Pond, Molasses Pond and Bean;

There's Scraggly Lake and Ragged Lake; there's Silver, Clear, and Green;

Bear Pond, Caribou, Beaver, Mink; Moose Pond and Eagle Lake.

White Horse Lake and Spider Lake; Panther Pond and Snake;

Hound and Otter, Togue and Salmon; Loon, and Swan, and Duck.

There's Hot Brook Lake and Cold Stream Pond; there's White Pond and there's Black;

Lobster Lake and Bean Pot Lake; Shin Pond for a stew;

(Toddy Pond will make you cheerful, Brandy Pond will too,)

Hay Lake, Harrow Lake, Chain of Ponds; Buttermilk and Mud;

White Oak, Cedar, Seven Tree, Elm; Mill Pond, Meadow, Flood;

Meddybemps and Pocomoonshine; Simsquish, Skitacook,

Syslodobsis, Nahinakanta; Ugh Lake and Ticook;

Indian Pond and Soldier Pond; Polly Pond and Jim;

Round Pond, Square Lake, Corner Pond; Cut Lake and Old Stream;

Endless Lake and Desolation; St. Froid in the snow;

Flying Pond and The Enchanted, its haunted stream below:-

Blue spots on the road map with their blue names printed by,

Many words for "water", many eyes that see the sky.

Soup

Laurie (et al) - this is an old post, but I think you'd really like this soup cookbook (although hopefully we are moving past soup season, haha).

400 Best-Ever Soups

almond-crusted chicken tender salad

I found this in an ad in a magazine, but wow, it was good and easy. Don't substitute regular breadcrumbs - the panko (in the international foods aisle at the supermarket) makes the chicken really crispy.

Whisk together for dressing:

1/4 c. Kikkoman Teriyaki sauce
1/4 c. olive oil
2 T. honey
2 T. vinegar
1 t. grated orange peel

For salad:

6 c. mixed baby salad greens
2 oranges, peeled and segmented

For chicken:

1 lb chicken breast tenders
freshly ground pepper
1 egg
1 T. Kikkoman Teriyaki sauce
1/2 c. flour
1/2 c. panko bread crumbs
1/2 c. smoked almonds, finely chopped (I put them in the mini food processor)
2-3 T. vegetable oil

Pepper chicken. Whisk together egg and teriyaki. Mix almonds and panko. Coat chicken in flour, then egg mixture, then almond/panko mixture. Heat oil. Add chicken and cook 6-7 minutes, turning once. Serve chicken on salad and pass the dressing.

Within the Stone

 I purchased a new book titled, Within The Stone, by Bill Atkinson. It is the most beautiful book I've ever owned. If you are into rocks and minerals, you will love this book. I find myself catching my breath when gazing upon the stunning photos of specimens of polished rocks. WOW! I get transported directly into the stone, into the patterns, into the colors...This book is unreal. And, to top it all off, Mr. Atkinson commissioned seven writers to compose a total of 70 phenomenal literary pieces about the rocks they were assigned to free-associate about. There will be hours, upon hours of enjoyment given to me when cuddled up with this book (and a piece of that lemon yogurt cake). I am in awe...
Click to see the book at BillAtkinson.com. More of Bill's fantastic images can be seen HERE.

Barefoot Contessa at Home

Ina Garten has created a work of art with this cookbook. Not only does it have stunning food photos, but many of the recipes are simple, yet divine.

One of my favorite recipes in this book is Lemon Yogurt Cake as I am a lemon lover from way back, and this cake satisfies my lemony taste buds as few lemon-based foods ever have.

Lemon Yogurt Cake

1-1/2 Cups all-purpose flour

2 tsp. baking powder

1/2 tsp kosher salt

1 Cup vanilla lowfat  yogurt

1-1/3 Cup sugar, divided

3 extra-large eggs

2 tsp. grated lemon zest (1 large lemon)

1/2 tsp. pure vanilla extract

1/2 Cup vegetable Oil

1/2 Cup freshly squeezed lemon juice (from the lemon)

For the Glaze:

1 Cup confectioners' sugar

2 TBSP freshly squeezed lemon juice

Preheat oven to 350 degrees. Grease 8.5 x 4.25 x 2.5 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 lemon juice and the remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully pour the lemon-sugar mixture over the cake (while it is still in the pan) and allow it to soak in. Cool.

For the glaze,  combine the confectioners' sugar and lemon juice and pour over the cake.

Portable Kisses

by Tess Gallagher

I'm thoroughly enjoying Portable Kisses - very charming and quirky.




Blurbs:

* "Ideally, a reader should finish this book, then find somebody to kiss." T.G. [The Author]
* "This is the best book of love poems since Neruda's." Bill Knott, Emerson College
* "I've always been fascinated by Tess Gallagher's poetry. In Portable Kisses, she convincingly provides condensed librettos of lovers' patterns of approach and retreat. The poems sometimes have a mythic quality, while at other times the poet all but steps aside to wink at us and to acknowledge the power of mind over matter as it intrudes itself into even the most romantic of myths. It's a book filled with beauty, energy, and surprise." Ann Beattie

Pasta Primavera

I made this on Good Friday. Buy a good cheese (you aren't paying for meat!) and the fresh basil is especially important. This is a great dish to serve company.


2 cups green beans, trimmed and halved crosswise
2 cups broccoli florets
1/2 cup (1-inch) slices asparagus (about 2 ounces)
6 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons minced fresh garlic
1/8 teaspoon crushed red pepper
1/2 cup fresh or frozen green peas
1 cup grape tomatoes, halved
2/3 cup half-and-half
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese


Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion, and sauté for 2 minutes. Add garlic and red pepper; sauté 3 minutes or until onion begins to brown. Add peas, and sauté 1 minute. Add tomatoes; sauté 2 minutes. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.

Pork Medallions with Red Currant Sauce

From Cooking Light - so easy!!!! I didn't have red currant jelly at the moment so I used seedless blackberry jam (the editors say any fruit jelly can be used). And I substituted red wine vinegar & scallions for the cider vinegar and chives, haha. The smoked paprika makes it...

1/2 t dried thyme
1/2 t salt
1/4 t smoked paprika
1/4 t dried rubbed sage
1/2 t black pepper
1 (1 lb) pork tenderloin
cooking spray
1/3 c red currant jelly
3 T cider vinegar
2 T chopped chives

Cut pork loin into 1" slices. Pound to 1/2" thick. Brown in nonstick skillet coated with cooking spray about 3 min per side. Remove pork to platter. Add jelly - cook 30 sec. Remove from heat & stir in vinegar. Sprinkle pork with chives and serve with sauce.