Northeast FLAVOR Winter Special 2014 by Secret Agency Group

NEW ENGLAND’S FOOD AND WINE MAGAZINE

90+ Must-try NEW recipes from New England chefs! soups salads appetizers comfort food seafood sweets & cocktails

MAKE THIS TONIGHT: Pumpkin Indian Pudding p.59

WINTER 2013/2014

OUR

4TH ANNUAL

foodie gift guide

NORTHEASTFLAVOR.COM

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Full page Galley hatch

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VOLUME 4, ISSUE 1

PRESIDENT AND PUBLISHER Spencer Smith EDITOR -IN-CHIEF Jean Kerr MANAGING EDITOR Brenda Gaudet CREATIVE DIRECTOR Candace Perreault EDITORIAL ASSISTANT Laura Tucker COPYEDITING/PROOFREADING Christine Aliouche, Neal Fisher, Brenda Gaudet DESIGN AND PRODUCTION The Secret Agency CIRCULATION Circulation Specialists, Inc. NEWSSTAND DISTRIBUTION National Publisher Services, Inc. ÂŠ Copyright 2013 Flavor Media Group All rights reserved. No portion of Northeast FLAVOR may be reproduced without the express written permission of the publisher. Advertising Sales Theresa Wiseman, Account Executive theresa@northeastflavor.com 603-969-7841 Distribution & Subscriptions Northeast FLAVOR is published four times per year and is available by subscription and on newsstands throughout New England. Subscription rate for 1-year (four issues) is $15, 2-years (8 issues) is $25. Please subscribe online at www.northeastflavor.com, or send a check or money order with your full name and mailing address to: Northeast FLAVOR Subscriptions, One Government Street, Suite 1, Kittery, Maine 03904. ISSN 2324-8742 (Print) ISSN 2324-8750 (Digital) For subscription inquiries, call 207-703-2312 or email subscriptions@northeastflavor.com. Digital subscriptions in formats for iPad, Android, Mac, and PC available through www.zinio.com/NortheastFlavor. Direct all inquiries to: FLAVOR Media Group LLC One Government Street, Suite 1 Kittery, Maine 03904 207-703-2312 info@northeastflavor.com

4 WINTER 2013/2014

NORTHEAST FLAVOR | Editor’s Letter

‘Til Everyone is Warm and Well Fed

Photograph by Jerry Held

WELCOME TO FLAVOR’S FIRST annual

LIKE US ON FACEBOOK facebook.com/northeastﬂavor

Winter Chefs and Recipes issue. It’s designed to help you get to know some of our favorite kitchen heroes, and find out what makes them tick. The recipes here are some of our go-to winter dishes and we hope it will become a valued part of your ever-growing cookbook and magazine collection. (I’m at the point of needing more bookshelves in the kitchen, and I know I’m not alone!) At Northeast FLAVOR, we love to celebrate foods from all over our region — high end, down home, comfort food, local food and everything in between. But it’s also been part of our tradition from the time we launched to join the fight against hunger. Even at our launch party in 2010 (has it really been that long??) 100% of the ticket sales went to the New Hampshire Food Bank — totaling about $3000 and several hundred pounds of nonperishable food items. While we are supporting food banks and the like in Connecticut, Massachusetts and New Hampshire, we are also happily up to our elbows in more handson community work in our own backyard. Recently, we catered the annual Salvation Army 2013 fundraiser and silent auction, and donated an in-home dinner for six prepared and served by the FLAVOR team. For a soup kitchen dinner in November, we roasted 20

whole chickens and served them with roasted red potatoes and stuffing. We cooked up Apple and Sausage Stuffed Pork Loin with root vegetables and winter greens for the Christmas Eve meal at the soup kitchen in Portsmouth, New Hampshire. Wherever you are located, I can guarantee there is someone fighting hunger that can use your help. But the point is really this: while we are often overwhelmed with volunteer help over the holidays, it’s the rest of the year that hunger charities need our help — and yours. When we’re preparing a meal on a dismal March day and there’s no one available to help, that’s when we really wish we had a team behind us. So please think about donating food, money, time: whatever you can swing, but let’s spread the love and goodwill throughout the year. Giving has no season. We wish you peace, warmth and comfort all winter long! For a list of food pantries and soup kitchens in your area, please visit www.food pantries.org. Cheers!

Jean Kerr * Editor-in-Chief editor@northeastﬂavor.com

Enjoy Northeast FLAVOR digitally! Get instant access to the latest issue, read it on your iPad, Android, Mac, or PC anytime from anywhere, and archive all of your issues. Visit www.zinio.com/NortheastFlavor for details.

On our cover: This scrumptious Pumpkin Indian Pudding recipe comes from Boston Harbor Hotel's Chef Daniel Bruce's new book, Simply New England. Recipe on page 59. NORTHEASTFLAVOR.COM

4 th ANNUAL Foodie Gift Guide

Welcome

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to our first annual Winter Chefs and Recipes Issue. In these pages, you’ll find a variety of dishes — from simple comfort food that you may already make at home, to the more challenging and complex. And don’t forget that if you don’t make these dishes at home, you can always experience them “on location.”

Thanks to all our chefs for their delicious contributions!

Restaurant Features * Winter 2013/2014 8

New Hampshire Liquor and Wine Featured Cocktails Locations throughout New Hampshire

10 On the Marsh Kennebunk, Maine 12 Ocean House Watch Hill, Rhode Island 14 Robert’s Maine Grill Kittery, Maine 16 York Harbor Inn York Harbor, Maine 18 Meritage and Rowes Wharf Sea Grille at Boston Harbor Hotel Boston, Massachusetts 20 The Mountain Club on Loon Resort and Spa Lincoln, New Hampshire

22 McKinnon’s Market Salem, New Hampshire 24 The Library Restaurant Portsmouth, New Hampshire 26 Ten Center Street and Michael’s Harborside Newburyport, Massachusetts

30 Granite Restaurant & Bar at the Centennial Inn Concord, New Hampshire 32 Pete & Gerry’s Organic Eggs Monroe, New Hampshire 34 Ristorante Massimo Portsmouth, New Hampshire 36 SALT Kitchen & Bar New Castle, New Hampshire 38 Popovers on the Square Portsmouth, New Hampshire 40 Cotton Manchester, New Hampshire 42 Sheraton Harborside Hotel Portsmouth, New Hampshire 44 Copper Door Restaurant Bedford, New Hampshire 46 Mombo Portsmouth, New Hampshire 48 Abbondante Trattoria & Bar Kennebunk, Maine 50 Legal Sea Foods Boston, Massachusetts 52 Vermont Creamery Websterville, Vermont

28 900 Degrees Wood Fired Pizzeria Manchester, New Hampshire IN EVERY ISSUE Editor’s Letter 5 Recipe Index 67 Marketplace 68 Advertiser Directory 70 Next Issue Highlights 71 NORTHEASTFLAVOR.COM

Visit any of the New Hampshire Liquor Stores to stock up on essential party supplies. You can find a list of stores at www.liquorandwineoutlets.com. Holiday Milk Punch 5 cups of a mixture of whole milk and half-and-half (3:2 ratio) 11⁄2 cups No.14 Maple Bourbon (1⁄2 bottle) 1 cup powdered sugar, sifted 1 tablespoon vanilla extract Freshly grated nutmeg, for garnish

Key Lime Pie Martini 1 part Licor 43 1 part vodka 1 part lime juice

Brownstone

Shake and strain over fresh ice into a martini glass. Sparkling Sunrise

1. In a pitcher, whisk together milk, half-and-half, bourbon, sugar and vanilla. Freeze until slushy, which will take 3 to 4 hours, (lasts up to a day). 2. Stir, and pour into chilled glasses. 3. Finish with a few gratings of fresh nutmeg.

11⁄2 ounces Tito’s Vodka Equal parts cranberry and orange juice Orange slice, for garnish

Mix together, pour into a tall glass, and garnish with a slice of orange.

Snowball Fight 1 part ABSOLUT® VANILIA 1 part Kahlúa® Peppermint Mocha 1 part 2% milk 2 dashes Pernod® Absinthe (optional)

1. Add ABSOLUT® VANILIA, Kahlúa® Peppermint Mocha and milk to a mixing glass, and shake well with ice. 2. Rinse a rocks glass with absinthe (optional), and strain contents of shaker over crushed ice. 3. Garnish with a mint sprig, and fresh-grated nutmeg.

Autumn Breeze 2 parts ABSOLUT® PEARS 11⁄2 parts apple cider or juice 11⁄2 parts cranberry juice Lime wedge, for garnish

Build over ice in a highball glass and garnish with a lime wedge.

Brownstone 11⁄2 parts ABSOLUT® ÄPPLE 1 ⁄2 part Jameson® 3 parts ginger ale Lemon squeeze

Build over rocks in a highball glass and stir. Garnish with a lemon wedge. Falling Leaves

Snowball Fight

1.5 parts ABSOLUT® Citron, Mandrin or Original 1 part cranberry juice 2 parts apple cider* 1 ⁄2 part fresh lemon juice 1 ⁄4 part simple syrup (1:1 sugar:water) Pink grapefruit wheels and cinnamon sticks, for garnish

Build ingredients in a punch bowl over ice. Float pink grapefruit wheels and cinnamon sticks for garnish. *Note: If apple cider is not available, unfiltered apple juice can be substituted.

Autumn Breeze

Kahlúa® Pumpkin Martini 11⁄2 parts Kahlúa® Pumpkin Spice 11⁄2 parts Absolut® Vodka Orange twist for garnish

Combine ingredients in a cocktail shaker, and shake with ice. Strain into a chilled martini glass. Garnish with an orange twist.

I’m Dreaming of a White Cosmo 11⁄2 parts ABSOLUT® CITRON 1 part white cranberry juice 1 ⁄2 part Cointreau® 1 ⁄4 part lime juice

Baked Golden Apple 3

⁄4 ounce Vermont Gold Vodka 1 ounce Eden Ice Cider 1 ⁄4 ounce Goldschlager 3 ⁄4 ounce sparkling apple cider

Add all ingredients to a mixing glass, and shake with ice. Fine-strain into a chilled cocktail glass, and garnish with orange zest.

Combine all the ingredients and serve on the rocks with an apple slice garnish.

Ginger Spiced

Ginger Spiced 1 part Malibu® Spiced Rum 1 ⁄2 part Malibu® Black Rum 1 part ginger beer 1 ⁄2 part pineapple juice

Build over ice in a highball glass, and garnish with an orange slice.

Falling Leaves

NORTHEASTFLAVOR.COM

Chef de Cuisine Chris Hennedy On The Marsh 46 Western Ave, Kennebunk, Maine | www.onthemarsh.com

On the Marsh Restaurant resides peacefully in a circa 1800’s barn and farmhouse. Beautifully decorated, this bistro is perfect for a romantic dinner or an impressive evening out.

orn in Montreal, Quebec, Christiane Hennedy started her cooking career after moving to Maine permanently. Her love for good, wholesome food comes from her French Canadian family, “Both my grandmothers and my mother were great cooks.” Chris met Executive Chef Jeffrey Savage more than 20 years ago while they were both line cooks. Chef Savage and Chris share the same culinary philosophy, which contributes greatly to their success at On the Marsh.

What’s your earliest memory of cooking? I was very small and mixing random things together with food coloring, and baking it off in my grandmere’s kitchen. She let us make a huge mess making “baked goods” that were totally inedible. How old were you when you started cooking? I started cooking at 14 at TJ’s Pizza in Old Orchard Beach, Maine. My childhood best friend’s dad owned it and gave me my first job a few hours a week. I did not realize I wanted to work in a restaurant professionally until my third year of college, where I was majoring in Economics and minoring in Philosophy. Which is your favorite holiday? Christmas, I suppose, is my favorite . . . good times with family and friends. I usually make a side dish which changes from year to year. The traditional pork pie with cocktail onions is always a favorite! Have you set a goal for your restaurant? We always have the goal to do better! It could be improvements to the food and menu, service or atmosphere. We are currently looking at making a white truffle dinner this winter, if possible. Come on by!

10 WINTER 2013/2014

Braised Boneless Short Ribs with Roasted Garlic and Root Vegetable Mash 2 pounds boneless beef short ribs Salt and pepper, to taste 1 tablespoon vegetable oil 2 cups of veal or half beef/chicken stock 1 cup dry red wine 3 tablespoons tomato paste 1 head of garlic Olive oil For the vegetable mash 1 ⁄2 pound parsnips, peeled and chopped 1 ⁄2 pound carrots, peeled and chopped 1 ⁄2 pound rutabaga, peeled and chopped 1 ⁄2 stick unsalted butter 1 ⁄4 cup heavy cream 2 tablespoons snipped chives Salt and pepper, to taste

1. Season the short ribs with salt and pepper. In a heavy bottomed braising pan, add oil, and place seasoned boneless short ribs in the pan. On high

heat, sear until brown, then turn and repeat on the other side. Remove the short ribs and set aside. 2. Turn off burner and add the tomato paste to the pan and move around to slightly cook, then add the red wine and incorporate. 3. Turn burner back on high and add stock and bring to simmer. Place the short ribs back in the pan, cover, and braise in a 300ºF oven for 3 hours. 4. While the short ribs are braising, cut the garlic head crosswise at the stem end to expose the cloves. In an oven-safe ramekin or small pan, cover with oil and cover with tin foil. Place into the oven with short ribs for approximately 2 hours or until soft and sweet. Before serving, squeeze the garlic cloves into the braising liquid and stir. Season to taste. 5. Place rutabaga, parsnips and carrots into boiling water or steamer until cooked through and fork tender. Mash the vegetables with salt, pepper, cream, butter and chives. 6. To serve, spoon the root vegetable mash on a plate or shallow soup bowl, top with the short ribs and a generous drizzle of the braising liquid. Serves 4

Butternut Squash-Apple Bisque 5 pounds butternut squash, halved, seeds removed 2 tablespoons olive oil Salt and black pepper, to taste 1 ⁄4 cup whole unsalted butter 1 medium Spanish onion, sliced 3 leeks, chopped and washed 5 cloves garlic, sliced 4 Granny Smith apples, peeled, cored, and chopped 11⁄2 cups apple cider 1 ⁄3 cup pure maple syrup 1 ⁄4 cup apple cider vinegar 1 ⁄8 teaspoon ground cloves 1 ⁄4 teaspoon ground allspice 1 ⁄2 teaspoon ground cinnamon 1 ⁄4 teaspoon freshly grated nutmeg 1 ⁄4 teaspoon ground coriander 2 cups heavy cream

1. Preheat oven to 400ºF. Drizzle oil over cut side of squash. Sprinkle evenly with salt and black pepper. Place skin-side-up on a baking pan and bake at 400ºF until tender when pierced with a fork, about 45 minutes. When cool enough to handle, scrape the squash away from the skin, discarding the skin. Set squash aside. 2. Melt the butter in a large, heavy-bottomed stockpot over medium-high heat. Add onions, leeks, and garlic and sauté, stirring frequently, until onions are tender, about 10 minutes. 3. Add apples and cook for 10 to 15 minutes more, stirring frequently and allowing some browning to appear on bottom of the pan. Add cider, maple syrup, vinegar, spices, salt, black pepper, and cooked squash. Cook for about 5 minutes more, stirring frequently. 4. Add enough water to barely cover the ingredients. Add the cream and bring to a boil, then simmer for about 30 minutes. Purée the mixture in a blender in batches until very smooth, adding more water if needed (if desired, soup can be passed through a fine mesh strainer for a smoother, more velvety texture). Place mixture back in stockpot and heat over medium heat until hot enough to serve. Makes about 4 quarts

Butternut SquashApple Bisque NORTHEASTFLAVOR.COM

Chef/Food Forager Janice McEachen Ocean House 1 Bluff Avenue, Watch Hill, Rhode Island | www.oceanhouseri.com

From sophisticated fine dining to simple beach fare, featuring native Rhode Island seafood and classic cocktails, dining options abound at the Ocean House.

graduate of Westlake Culinary Institute’s Professional Cooking Series, Janice McEachen was a personal chef for several well known personalities. The food Janice serves is most often locally grown and without chemicals or preservatives; she is a strong believer in supporting our local farmers and fishers. Janice’s favorite meals are those prepared with almost no carbon footprint by collecting eggs from her own chickens and produce from a neighboring farm.

Imagine yourself in another career . . . what would it be? If I could choose another path, I would have a small farm, with a big garden and lots of goats and chickens. I love the idea of eating food that I raised myself; I would milk the goats and make yogurts and cheeses. Have you set a goal for yourself and/or for your restaurant? As the Food Forager and Director of Education, I want to continue to increase the amounts of food we purchase from local farms. We do a great job now but often small area farms have a challenge providing the quantities we require, especially during peak season. I want to continue to grow our Culinary Education Series as well. Of the winter holidays, which is your favorite? Christmas! I have a large family and on Christmas Eve we are all together to celebrate in my home. I like hosting Christmas Eve because there are no rules about what kind of food I have to make. I make Christmas Day dinner simple and elegant, usually roasted beef tenderloin with rich mushroom gravy (that I make ahead of time), potatoes gratin, and a vegetable. Dessert has to be chocolate!

Braised Raised Right Farm Rabbit with Gnocchi Located in Little Compton, Rhode Island, Treaty Rock Farm raises grass fed Silver Fox Heritage breed rabbits. What makes this dish great is the care that is taken to mature these rabbits and the slow braise-cooking the meat undergoes. To complement the rabbit, we prepare gnocchi, which absorb the rich cooking liquid, creating a flavorful, soft starch. For the sachet 4 sprigs fresh thyme 2 bay leaves 10 peppercorns 1 sprig fresh rosemary 4 cloves garlic, peeled

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For the rabbit 2 tablespoons vegetable oil 1 rabbit, 3 pounds, cut into servable pieces 1 onion, peeled and rough chopped 2 carrots, peeled and rough chopped 3 stalks celery, rough chopped 2 cups red wine 1 cup tomato sauce 2 quarts chicken stock For the gnocchi 2 Russet potatoes, peeled 1 cup all-purpose flour 2 eggs, whisked Parmesan cheese, grated Extra virgin olive oil Kosher salt, to taste

1. For the braised Raised Right Farm rabbit, preheat oven to 300°F. Wrap first 5 ingredients in cheese cloth secured with butcher’s twine to create a sachet, and set aside. Heat vegetable oil in a braising pan over medium-high heat. Season rabbit with salt and sear on both sides. Remove from pan and add vegetables; caramelize until brown, stirring often to avoid burning. Return rabbit to pan and deglaze with red wine; reduce by half. Add tomato sauce, chicken stock and sachet. Cover and braise in oven for 2 hours or until rabbit is tender. Remove from oven, remove rabbit from pan and cool enough to handle. Remove meat from bone and shred to bite size pieces. Strain braising liquid, reserving liquid for gnocchi. Refrigerate. 2. For the gnocchi, boil potatoes in salted water until tender. Remove potatoes with a slotted spoon, reserving the salted water to cook gnocchi. Pass potatoes through a food mill or potato ricer, and spread onto a sheet tray to cool. Transfer to a

Braised Rabbit with Gnocchi medium bowl and gently fold in eggs and 3⁄4 of the flour. Dough should not be sticky. (The amount of flour actually used will depend on the moisture in the potatoes and the humidity in the air). Divide dough into 6 pieces, roll into logs, and cut each into ¾ inch portion. Press each portion against tines of fork towards you, pulling gnocchi into a “C”shape to create ridges. Reserve each portion on tray dusted with flour, to avoid sticking. 3. To finish, heat rabbit in a large sauté pan with braising liquid. Bring reserved salted water to a boil and cook gnocchi until they float in water. Remove gnocchi with a slotted spoon and toss with rabbit. 4. To plate, divide gnocchi and braised rabbit between plates, and finish with shaved Parmesan and extra virgin olive oil.

Hill Farm Beef Daube with Baley Hazen Blue Cheese Yorkshire Pudding Beef Daube is a classic French beef stew, made with wine, vegetables and herbs, that is slowly braised until the beef is fork tender. Paired with the light, fluffy and cheese-rich Yorkshire pudding, it is a great dish to enjoy on a cold winter night. For the sachet 3 bay leaves Zest of 1⁄2 lemon 20 peppercorns 3 sprigs fresh parsley 1 sprig fresh rosemary 5 whole juniper berries

Serves 4 For the beef daube 3 pounds beef chuck, cut into 2-inch pieces

2 onions, sliced 2 carrots, peeled and diced 3 stalks celery, diced 1 head celeriac, peeled and diced 3 parsnips, peeled and diced 3 cloves garlic, peeled 1 sachet (recipe previous) 1 ⁄4 cup all-purpose flour 2 tablespoons duck fat 1-2 tablespoons vegetable oil 1 bottle red wine 1 cup tomato sauce 1 ⁄2 cup Niçoise olives, pitted and sliced in half 1 quart beef stock Kosher salt and fresh cracked pepper, to taste

Recipe continues on page 66. NORTHEASTFLAVOR.COM

Chef Brandon Blethen Robert’s Maine Grill 326 US Rt. 1, Kittery, Maine | www.robertsmainegrill.com

The cuisine at Robert’s Maine Grill is rooted in tradition, featuring New England seafood classics and regional specialties, embracing all things Maine year-round in their menu, design elements and choice of local ingredients.

hef Brandon Blethen likes to say that he was “born hungry.” Spending his childhood in his Sicilian mother’s kitchen, he developed an early appreciation for making everything on his family’s dinner table from scratch. At 16, he started at the Weathervane in Kittery, moved onto the Portsmouth Brewery, and then onto the Wentworth-by-the-Sea, and became the executive chef at the Beach House in Ogunquit. He took the helm at Robert’s Maine Grille in 2010. Chef Blethen calls the local farmers and fisherman who grow and cultivate the food he uses every day the “real heroes” of the farm-to-table movement.

Do you have family traditions regarding holiday food? On Christmas Eve, my mom makes a huge Italian spread. We get a chance to cook pasta and raviolis together. My mom bought my two-year-old daughter a set of toddler rolling pins to help out. Do you have any kind of community project or involvement you’d like to mention? I volunteer for Seacoast Eat Local to support a program that allows people to use SNAP/EBT at local farmers’ markets. I like things that tie food and community together. Also, every Tuesday and Wednesday night, we do Community Suppers at Robert’s. It’s a three-course meal for $14, and a portion of the proceeds is donated to a different local charity each time. Imagine yourself in another career. What would it be? I would be a Professional Ninja; I’d want something that was challenging and gave me an adrenaline rush. Plus ninjas have sick moves! Although, I don’t know how much that job pays . . . I’ve never checked the salary rate. Have you set a goal for your restaurant? I want Robert’s to be considered one of the best restaurants in the state of Maine, and for us to be in the conversation with all those great restaurants.

Allagash Beer Battered Fried Lobster [image on page 58] Main ingredients Lobster meat, about a pound Mashed potatoes Swiss Chard For the beer batter 1 ⁄2 cup of white flour 1 ⁄2 cup yellow flour 1 ⁄2 cup cornstarch 1 tablespoon sea salt 1 tablespoon baking powder Juice of a lemon Allagash beer

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1. Mix all dry ingredients together. 2. Add lemon and enough beer so that the mixture is a bit lighter than pancake batter. 3. Set aside while you make the other sauces. For the smoked orange tomato sauce 4 large orange tomatoes, cored and scored with a “x” on the bottom

1. Place tomatoes in a 250ºF smoker for 2 hours (use a fruit wood like apple or cherry), and smoke for 1 hour. 2. Peel skin off tomatoes and discard. Crush the tomatoes thoroughly and place in a saucepot on low heat and season with salt and pepper. Cook for half an hour.

3. Push tomatoes through a strainer and return to heat for 5 minutes. Sauce is now ready. Note: If you do not have a smoker at home, you can also smoke on the gas grill. Take some wood chips and place them in some tin foil and wrap tightly. Place near the back of your gas grill directly over the flavor bars under the grate. Turn the back burner on only. When wood starts to smoke place your tomatoes as far away as you can from the heat and close the lid. After wood starts to smoke heavily, turn burner down to low. You want to be no higher than 275ºF.

Recipe continued on page 58.

Pan Seared Haddock 2 6-ounce fillets of haddock, skin on 2 ounces chestnut or Baby Bella mushrooms, chopped 4 ounces Maine Yukon potatoes, par cooked until soft in texture 2 ounces cherry tomatoes 1 cup of spinach, wilted 1 tablespoon fresh herbs (equal parts basil, thyme and oregano) 1 teaspoon garlic, minced 1 tablespoon chopped shallots 1 ounce white wine 1 ounce unsalted butter Salt and pepper Flour for dredging Wedge of lemon 1 ounce olive oil

1. In a medium size sauté pan, heat oil until it’s just starting to smoke. Season haddock with salt and pepper then dredge in flour, shaking off excess. Carefully place in pan skin side up. Cook over medium heat for 3 minutes. Turn haddock and cook an additional 2 minutes. Remove from pan and set aside. 2. In the same pan, add shallots and garlic. Cook for 30 seconds or until they begin to get fragrant. Add potatoes, cherry tomatoes and mushrooms. Deglaze with white wine. Add fresh herbs and sauté for 2 minutes over medium heat; add lemon and finish with butter. Fold in spinach and season to taste. 3. Place all sautéed ingredients on a large plate, piling ingredients in the middle. Place seared haddock on top and season with fresh lemon. Serves 2

Pan Seared Haddock NORTHEASTFLAVOR.COM

Chef Gerry Bonsey York Harbor Inn 480 York Street, York Harbor, Maine | www.yorkharborinn.com

The York Harbor Inn, one of Maine’s loveliest resorts, features two wonderful dining options: the 1637 dining room which provides oceanview dining; and the casual Ship's Cellar Pub, which resembles below deck of a fine sailing vessel.

ew Hampshire native Gerry Bonsey chose to become a chef in high school, and went on to graduate from Johnson and Wales in 1981. After a stint at the Wentworthby-the-Sea, he became the executive chef at the York Harbor Inn in 1982. The York Harbor Inn’s two restaurants have become well known for casual fine dining, offering local New England fare and contemporary American cuisine. The restaurants and menus have been featured in many leading national magazines, and in 1997, Chef Bonsey was inducted into the American Academy of Chefs.

What’s your earliest memory of cooking? I baked a chocolate cake for my third grade teacher. It came out of the oven heavier than it was when it went in. I never understood why she did not eat it. Do you have family traditions regarding food, especially dealing with the holidays? As children, we would make holiday-shaped sugar cookies, and hang them on the tree as ornaments. By Christmas day, they would all be gone. What has been the biggest pleasure for you as a professional chef? It’s satisfying to have helped create a restaurant with a reputation for consistency and quality. I feel pride in myself when guests return to the Inn year after year, because they enjoy the food so much. Couples married here at the Inn often return for their anniversaries to enjoy the same meal they had at their reception. Have you set a goal for yourself and/or for your restaurant? Recently, we opened The Tavern at Chapman Cottage, which has given us an opportunity to develop a new identity, work with new food items and develop unique flavor profiles. This has energized the kitchen staff, promoted creativity and helped to develop better skills among the chefs.

Mussels Provençal

Mussels Provençal 4 ounces plum tomatoes, peeled, seeded, diced 2 teaspoons garlic, minced 3 ounces clam juice 3 ounces Chardonnay Pinch red pepper flakes 11⁄2 teaspoons herbs de Provence seasoning 1 ⁄4 teaspoon fresh ground black pepper Salt, to taste (may not be necessary, based on salinity of clam juice) 1 pound mussels, de-bearded and rinsed 1 tablespoon butter 1 portion garlic bread

1. Combine tomatoes, garlic, clam broth, wine, red pepper flakes, herbs de Provence and pepper in a 3 quart sauce or sauté pan. Simmer to reduce liquid by one third. 2. Taste the broth. Add salt, if necessary. Add the mussels and cover. 3. Mussels are cooked when fully open. 4. Add butter and swirl to melt. (Butter enriches the dish, thickens the sauce and gives the sauce a nice sheen.) 5. Pour into serving bowl, garnish with chopped parsley. 6. Serve with garlic bread for dipping. Serves 1

Winter is the perfect time of year to enjoy mussels; it’s the season when they reach their best taste and quality.

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Seared Scallop Pasta Seared Scallop Pasta 11⁄2 tablespoons olive oil 6 ounces scallops 1 ⁄2 cup Roma tomatoes, seeded, and sliced 1 ⁄2 cup roasted red peppers, julienne cut 1 tablespoon roast garlic 1 tablespoon butter 2 tablespoons fresh basil 6 ounces pappardelle pasta, cooked 1 tablespoon Parmesan cheese, shaved

1. Season scallops with salt and fresh ground black pepper. 2. Heat 1 tablespoon olive oil in sauté pan. Add scallops and sauté until lightly browned, turn to sear opposite side. Remove scallops and keep warm. 3. In the same pan, add remaining 1⁄2 tablespoon olive oil, tomatoes, roast peppers and roasted garlic, and sauté. Add basil and butter, swirling pan to melt butter. 4. Heat pasta, add to pan and toss to blend. 5. Plate pasta and top with scallops and Parmesan cheese. Serves 1

NORTHEASTFLAVOR.COM

Pastry Chef Shawn Dresser Meritage and Rowes Wharf Sea Grille Boston Harbor Hotel, 70 Rowes Wharf, Boston, Massachusetts | www.bhh.com

Located on the harbor at historic Wharf, the Boston Harbor Hotel’s inviting ambiance and unparalleled service provide the ideal home-away-from-home for travelers and is Boston’s only Forbes’ Five-Star waterfront hotel.

ighly regarded as a seasoned pro, Chef Dresser has a long and successful history of banquet pastry creation. He brings with him more than fifteen years of pastry experience to the Boston Harbor Hotel, and served as the Pastry Chef at the Hotel at MIT and as the Assistant Pastry Chef at the Seaport Hotel and World Trade Center Boston. Chef Dresser attended the French Pastry School as well as the Notter School to study the Fundamentals of Chocolate.

What’s your earliest memory of cooking? My earliest memory of cooking is making scrambled eggs for myself while my parents were still asleep. I remember them walking in to find me standing on a chair in front of the stove! How old were you when you started cooking or when you realized you wanted to do this professionally? I have been cooking for as long as I can remember, but I think I realized I wanted to do it professionally when I was 10 years old and I asked for a wok for my birthday. Your thoughts on food as community glue? Food is the strongest common bond. People from all over the world, with different backgrounds and cultures, can always find a connection over food. Everyone has a unique taste and tradition to share. Food is universal. Have you set a goal for yourself and/or for your restaurant? I really have set two goals. First, to elevate our pastry to consistently be at a five-star level. Secondly, and more personal, is to help everyone learn and grow in their roles as professionals.

Boston Cream Pie This is actually a cake, not a pie. Created in Boston almost 150 years ago, this dish is also the official dessert of the Commonwealth of Massachusetts. For the cake 2 eggs, separated 11⁄2 cups sugar, divided 21⁄4 cups cake flour 1 tablespoon baking powder 1 teaspoon salt 1 ⁄3 cup canola oil 1 cup milk 1 teaspoon vanilla extract

1. Preheat the oven to 350°F. Grease and lightly flour a 9-inch cake pan. 2. In a medium-sized bowl, beat the egg whites

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with an electric mixer. Gradually add 1⁄2 cup of the sugar until stiff peaks form. 3. In a second, larger bowl, sift together the remaining cup of sugar, the cake flour, baking powder, and salt. Add the oil, milk, egg yolks, and vanilla. Beat for 1 minute at medium speed. 4. Scrape down the sides of the bowl with a spatula. Gently fold in the egg whites. 5. Pour the mixture into the prepared cake pan. Bake for about 35 to 40 minutes or until a toothpick inserted into the center comes out clean. 6. Cool the cake for 10 minutes, then carefully remove it from the pan by inverting the cake onto a cake rack or waxed paper. 7. When it’s thoroughly cool, cut the cake into two equally thick disks. Line the cake pan with plastic wrap and return the lower disk to the pan. Set the top disk aside.

For the cream filling 11⁄3 cups milk, divided 1 ⁄3 cup sugar 1 egg, beaten 1 ⁄4 cup cornstarch 1 tablespoon butter 1 teaspoon vanilla extract

1. In a saucepan over medium heat, heat 1 cup of milk and the sugar until milk comes to a simmer. 2. In a bowl, mix together remaining 1⁄3 cup milk, egg, and cornstarch. Stirring vigorously, slowly pour hot milk into cornstarch mixture. When milk is thoroughly combined, pour mixture back into pot and return to heat, stirring constantly until mixture thickens and boils. 3. Cook and stir for 1 more minute, then remove from heat. Stir in the butter and vanilla. 4. Let filling cool for 10 minutes. Then pour the mixture evenly over the cake disk in the pan. Top with second cake disk. Gently press down, cover, and refrigerate for at least 2 hours and as long as 24 hours. For the chocolate frosting 1 ⁄3 cup semisweet chocolate 2 tablespoons butter 1 teaspoon vanilla extract 1 tablespoon heavy cream

1. In a double boiler over low heat, melt the chocolate and butter, stirring constantly. 2. Remove from the heat and stir in vanilla and heavy cream until smooth. 3. Carefully remove cake from pan. Place cake on a cake stand or decorative plate. Pour the melted chocolate over the top center of the cake and serve. Serves 8

Pumpkin Indian Pudding recipe on page 59.

Boston Cream Pie Tip: If you’re feeling fancy, you can melt a quarter cup of white chocolate in the top of a double boiler and drizzle it over frosted cake in four concentric circles. Lightly pull a small knife in eight “spokes” from the center of cake to the edge to form a decorative pattern. NORTHEASTFLAVOR.COM

Chef Matthew Holland The Mountain Club on Loon Resort and Spa 90 Loon Mountain Road, Lincoln, New Hampshire | www.mtnclub.com/dining

Attentive service in a casual setting is a great way to enjoy traditional New England cuisine. Choose from Seasons on Loon, home of The Mountain Breakfast, or the fantastic Black Diamond Pub.

hef and Certified Master Baker Holland trained directly under Stephen James at The BALSAMS for four years, and he, in turn, taught others as the Instructor of Baking and Pastry at White Mountains Community College. Matthew has twice been named Chef of The Year by The American Culinary Federation: in 2011 as a member of The Northern New Hampshire Chapter, and in 2013 as a member of The White Mountains Chapter.

How old were you when you started cooking? I had my first kitchen job at 11, working at a neighbor’s restaurant. At 15 or 16, I knew that this profession and craft chose me. I love it and would not have it any other way! What’s your first memory of cooking? It would have to be preparing my own breakfast before school . . . I HATE DRY CEREAL!

Herb Marinated Grilled Salmon Salad with Fresh Berries, Toasted Almonds and Brown Sugar Thyme Vinaigrette

What has been the biggest challenge for you as a professional chef? It has to be keeping up with the growing demand of special dietary needs while still providing a wholesome and delicious meal. Imagine yourself in another career. What would it be? I would study to be an American History teacher. I love my country and have been fascinated lifelong with how we evolved as a country. Have you set a goal for yourself and/or for your restaurant? My constant and continued goal for the restaurants at The Mountain Club is to establish a tradition of great and inspired New England cuisine coupled with fantastic service.

20 WINTER 2013/2014

For the salmon 7 ounces boneless skinless filet of Atlantic salmon 1 teaspoon minced shallots 1 teaspoon chopped flat leaf parsley 1 teaspoon minced chive 1 tablespoon olive oil Kosher salt and black pepper, to taste 1 teaspoon lemon zest

1. Toss salmon filet in marinade and marinate overnight. 2. Grill salmon on both sides on medium heat until salmon filet is done. 3. Set aside. For the salad 2 cups mixed baby lettuces 1 ⁄4 cup fresh blueberries 5 strawberries, cut in half 1 ⁄4 cup toasted almonds Parsley leaves Thyme leaves

For the brown sugar thyme vinaigrette 1 cup apple cider or sherry vinegar 2 cups canola oil 1 cup olive oil 1 teaspoon grain mustard 1 tablespoon brown sugar 2 teaspoons chopped fresh thyme Salt and black pepper, to taste

Combine all ingredients and shake well before dressing salad. To assemble

1. Toss greens, berries, almonds and herbs in desired amount of dressing. Season greens with salt and pepper. 2. Sprinkle salad with additional almonds and berries and top with grilled salmon. 3. Serve. Makes one dinner sized-salad

Charbroiled Kansas City Sirloin 8 ounce sirloin steak Salt and pepper, to taste Maître d’hotel butter (recipe follows)

1. Combine all ingredients. 2. Roll into a tight log in wax paper and chill. 3. Slice and serve on steak. Serves 1

1. Season steak with salt and black pepper, or as you desire. 2. Cook steak, turning often to your desired doneness. 3. Top with a thick slice of maître d’hotel butter. 4.Allow steak to rest for a few minutes before cutting. Maître d’Hotel Butter This compound butter is great on any piece of grilled meat, poultry, or fish. 1 stick unsalted butter, softened 1 teaspoon minced shallots Cracked black pepper, to taste Kosher salt, to taste Juice and zest of 1⁄2 lemon 1 teaspoon chopped flat leaf parsley 1 teaspoon chopped fresh thyme Splash of Worcestershire sauce Splash of Tabasco sauce

Note: Serve steak with seasonal vegetable or a starch. Chicken Milanese with Arugula Salad, Asparagus and Roasted Potatoes

[image on page 63] For the chicken 1 6-ounce boneless skinless chicken breast (lightly pounded evenly) Flour, as needed Coarse bread crumbs, as needed 2 eggs 2 tablespoons unsalted butter 1 lemon Olive oil, as needed Salt and pepper, to taste

1. Coat chicken breast lightly in seasoned flour, and shake off any excess. 2. Beat eggs and dip chicken breast in egg wash to coat. 3. Coat chicken breast in seasoned bread crumbs. 4. Pan fry chicken in a skillet using equal parts unsalted butter and olive oil. Cook chicken on each side until it is golden brown and cooked through. 5. Add another tablespoon of butter and allow it to brown in the pan. Deglaze with a squeeze of lemon juice and season sauce to taste. 6. Set aside. For the arugula salad 1 cup of washed baby arugula 1 ⁄4 cup halved cherry tomatoes 1 teaspoon chopped flat leaf parsley Extra virgin olive oil, to taste Red wine vinegar, to taste Salt and pepper, to taste Squeeze of lemon juice

Recipe continued on page 63. NORTHEASTFLAVOR.COM

Chef Dan Carter McKinnon’s Market 236 N. Broadway, Salem, New Hampshire | www.mckinnonsmarkets.com

McKinnon’s Markets have been a favorite shopping venue for quality- and value-conscious New England shoppers since 1945. With stores in Portsmouth and Salem, New Hampshire, and Everett and Danvers, Massachusetts, a great shopping experience is within an easy drive!

hef Carter started in the culinary arts at age 13, and has held many different positions in the kitchen, working his way from dishwasher to prep cook, line cook, sauté station, broiler station, assistant chef, and finally, head chef.

What’s your earliest memory of cooking? My earliest memory of cooking is being in my French-Canadian Grandmother's kitchen, making Shepherd’s Pie. I would often be at her side, asking questions, learning recipes. While I was only doing dishes, I was really just soaking up as much about her cooking as I could. What has been the biggest pleasure for you as a professional chef? I think the biggest surprise has been just how much enjoyment I get out of seeing others' reactions when trying and enjoying food that I've created. Food connects us as a family and a community; it’s the way we celebrate. Your thoughts on food as community glue? I think sharing food with family is like saying “This is who I am, and I want to share what I have, and what I am with you.” I think this is why the customers of McKinnon’s love our food so much . . . we share so much of ourselves in the food that we make. Imagine yourself in another career. What would it be? I have always wanted to be a National Park Ranger; I enjoy many aspects of nature, and have always been fascinated with our country’s national parks.

French-Canadian Shepherd’s Pie 21⁄2 pounds Russet potatoes, peeled and cut into large pieces 11 tablespoons butter (1 stick plus 3 tablespoons) 1 ⁄4 cup sour cream 1 ⁄2 cup whole milk Salt and black pepper, to taste 1 egg 4 tablespoons flour 2 cups cold water 2 teaspoons beef bouillon paste (or 2 bouillon cubes) 1 tablespoon vegetable oil 21⁄2 pounds ground beef chuck meat 1 can (15 ounce) whole kernel corn, drained 1 can (15 ounce) cream style corn

1. Place potatoes in a medium-sized pot and cover with cold water. Set the pot over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with a fork, approximately 10 to 15 minutes. Drain the potatoes in a colander and then transfer to an electric mixer. Add 1 stick of butter, sour cream, milk, salt and black pepper. Using paddle attachment, mix until smooth (potatoes can also be mashed in a bowl by hand with a potato masher). Add the egg and mix until well combined. Set aside. 2. While potatoes are cooking, prepare the beef filling. Preheat oven to 375°F. Melt the remaining 3 tablespoons butter in a small saucepan. When butter begins to bubble, stir in the flour and cook, stirring frequently, for about 5 minutes. Remove from heat. Whisk in water and bouillon. Return to heat and bring to a boil, stirring frequently over medium-high heat. When the mixture boils, reduce to a simmer and cook 3 to 4 minutes. Set aside.

Shepherd’s Pie: Classic Winter Comfort Food 3. Place the vegetable oil in a large skillet and set over medium high heat. Once the oil shimmers, add the ground beef and cook until browned and cooked through, approximately 3 minutes. Drain the beef over a colander to remove the fat. Discard the fat and return the beef to the skillet. Add the thickened bouillon mixture and stir well to combine. 4. Transfer the beef mixture to a 9x13-inch casserole pan. Spread the whole kernel corn over the beef. Spread the cream style corn over the whole kernel corn. Finish by spreading the potatoes evenly over the top. Bake at 375°F for 20 to 25 minutes, until potatoes are golden brown and filling is bubbling. Cool for a few minutes before serving. Serves 10 to 12

22 WINTER 2013/2014

Candied Yams with Baby Marshmallows 2– 3 large sweet potatoes, peeled (about 21⁄2 pounds) 1 stick butter 1 ⁄2 cup light brown sugar 1 ⁄2 cup maple syrup Salt and black pepper, to taste Pinch cinnamon 1 bag (10.5 ounce) mini marshmallows

1. Preheat oven to 350°F. Butter a 7”x11” casserole pan. Place sweet potatoes in a medium-sized pot and cover with cold water. Set the pot over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender when pierced with a fork, 10 to 15 minutes. Drain and allow to cool 15 minutes. 2. Slice into round slices, about 1⁄2-inch thick. Layer the sweet potatoes in the bottom of the casserole dish. 3. In a small saucepan over medium heat, melt together butter, brown sugar, maple syrup, salt, black pepper, and cinnamon. Pour mixture evenly over potatoes. Layer minimarshmallows evenly over top. 4. Bake at 350°F for 20 to 25 minutes, until marshmallows are melted and golden brown. Serve warm. Serves 8 to 10

Chef Jesse Farrington The Library Restaurant 401 State Street, Portsmouth, New Hampshire | www.libraryrestaurant.com

Enjoy ageless elegance at this traditional steakhouse. Guests experience the finest cuts of prime and choice steaks, chops, and the freshest seafood with outstanding service in one of the most beautifully preserved historic buildings in New England.

native of northern Vermont, Jesse has more than twenty years of cooking experience under his belt. It runs in the family. Of his six brothers, one is also an Executive Chef, two are sous-chefs, and one runs a freelance culinary company. His wife is the pastry chef for the Library Restaurant as well. He has three children and lives in Portsmouth, New Hampshire with his wife and youngest child.

How did you end up at this restaurant? Oddly enough, I was on my way to another interview (I had recently moved to Portsmouth) and I passed by this place. It looked very impressive with the huge wooden door and the lions out front. The other restaurant wasn’t open when I got there, so I thought I’d stop in here and see if they needed a cook. That was 5 years ago. I was promoted to chef almost two years ago. Do you have family traditions regarding food, especially dealing with the holidays? My mother’s sticky buns are made only during the holidays, so we all look forward to that. And my wife brought the tradition of having chili and tamales on Christmas Eve up with her from Texas. Your thoughts on food as community glue? Food is something that everybody needs, likes and enjoys sharing. One of the few places where people of radically different backgrounds and views can find a common bond is around a dining table. Imagine yourself in another career. What would it be? I’ve always wanted to be a pilot. I just think it would be awesome.

24 WINTER 2013/2014

Grand Marnier Cake 33⁄4 cups flour 2 tablespoons (scant) baking powder 1 tablespoon salt Zest of 3 Meyer lemons (about 2 tablespoons zest)* 1 ⁄3 cup Meyer lemon juice 2 tablespoons Grand Marnier 1 tablespoon vanilla 1 cup butter, softened 21⁄2 cups granulated sugar 9 eggs 1 batch lemon curd (recipe follows) 1 batch Grand Marnier glaze (recipe follows)

1. Whisk together flour, baking powder, salt, and lemon zest. Set aside. Whisk together lemon juice, Grand Marnier, and vanilla. Set aside. Preheat oven to 375°F. Butter and flour two 9-inch cake pans. Line pans with parchment paper. 2. In an electric mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

3. Add about 1⁄3 of the flour mixture, then about 1 ⁄3 of the lemon juice mixture, mixing just to combine after each addition. Repeat with ingredients. Mix just until all ingredients are incorporated and batter is smooth. 4. Pour into prepared pans and bake for 40 minutes at 375°F, until a toothpick inserted in center comes out clean and cakes are pulling away from sides of pan (rotate pans half way through baking). Let cakes cool slightly, then turn out onto cooling racks and cool completely. 5. Slice each layer in half. Spread about 1⁄3 of the lemon curd on the bottom layer. Repeat with two more layers, ending with a fourth cake layer. Pour Grand Marnier glaze over the top, spreading it gently to completely cover the top and letting it run down the sides. *Note: To yield enough juice for both the cake batter and the lemon curd (following), you will need 6 Meyer lemons. Start by zesting 3 of the lemons (set zest aside for cake batter). Juice the six lemons, and use 1⁄3 cup of the juice for the cake batter. Use the remainder (which will be between 1 ⁄2 to 3⁄4 cup juice) for the lemon curd (which does not have to be precise).

This spinach and artichoke dip is fantastic for parties. Place one where your guests are mingling, and watch it disappear, bread bowl and all! For the lemon curd 8 egg yolks 1 cup sugar 1 ⁄2 to 3⁄4 cup lemon juice* 1 teaspoon salt

1. Whisk all ingredients together in a heavybottomed saucepan. Heat over medium-high heat, stirring constantly until thick enough to coat the back of a spoon. Take care not to boil or mixture will curdle. Once thickened, remove from heat immediately and pour into a bowl (if there are any small bits of egg in the mixture, pour through a mesh strainer or through cheesecloth). Cover lightly with plastic wrap and chill completely in refrigerator.

For the Grand Marnier glaze 2 cups powdered sugar, more if needed 1 tablespoon Grand Marnier About 1⁄3 cup milk

Place 2 cups of powdered sugar in a bowl. Add Grand Marnier. Whisk in milk, a little at a time, until mixture is the texture of thin frosting. If it gets too thin, add more sugar. Keep covered until ready to use. Refrigerate if you won’t be using it right away. Makes one 9-inch cake

Spinach and Artichoke Dip 1 cup heavy cream 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 2 tablespoons pureed roasted garlic 1 ⁄2 cup shredded Monterey Jack cheese 1 ⁄2 cup grated Parmesan cheese, divided 1 can (14 ounces) artichoke hearts, drained and chopped 1 pound fresh spinach, stems removed Boule bread, optional

1. In a medium saucepan, heat cream, Worcestershire, hot sauce, and roasted garlic until simmering. 2. Gradually add Monterey Jack cheese and 1⁄4 cup of the Parmesan, stirring until the cheese is melted. Add artichokes. Remove from heat and pour over spinach in a large bowl. Stir until spinach is completely coated and has wilted down a bit. Puree in food processor. 3. Preheat oven to 350°F. Lightly butter a small casserole dish. Transfer dip to casserole dish or bread bowl and sprinkle remaining Parmesan over top. Bake at 350°F for 20 to 30 minutes, until golden and bubbly. Serve with crackers, pita points or toast. Serves 4 to 6

* NORTHEASTFLAVOR.COM

Chef Beau Marchitelli Ten Center Street, Newburyport, Massachusetts | www.tencenterstreet.com Michael’s Harborside, 1 Tournament Wharf, Newburyport, Massachusetts | www.michaelsharborside.com

Ten Center Street is Newburyport’s landmark tavern, while Michael’s Harborside is Newburyport’s premier seafood and steak restaurant overlooking the water.

n 2005, Marchitelli started as Chef of Harborside Catering. In the years that followed, he received Best Caterer North of Boston and a People’s Choice Award for Best Caterer. In 2009, he became Executive Chef of Michael’s Harborside as well. Since then, Michael’s has received multiple local and regional awards including The BON’S BEST al fresco dining for two consecutive years. In late 2012, he joined Ten Center Street where he provides unique dishes along with classic local favorites.

What has been the biggest surprise for you as a professional chef? Every young chef wants to craft the most imaginative dishes with the finest ingredients. Finding the compromise between all the things I wanted to create vs. what the people coming to my restaurant were looking for, was my early and greatest challenge. It’s all about making people happy with your food. What’s your earliest memory of cooking? My earliest memory of cooking is in the back kitchen of a Regina Pizzeria. My father was tossing what looked like three feet of dough in the air, catching and spinning it over his fists, again and again. It was amazing. He let me construct some monstrosity that I believed was going to be the best pizza the world had ever seen . . . yeah, not so much. Which holiday is your favorite, and will you be cooking for it? Christmas Eve is my brother’s birthday (also a chef) so we go above and beyond. Thanksgiving is the meal I typically cook. I always cook brined turkey, chicken liver stuffing, and rosemary bourbon sweet spuds, just to name a few.

26 WINTER 2013/2014

Pumpkin Seed Crusted Scallops with Mascarpone Cream and Pomegranate Raspberry Sauce For the pumpkin seed crumbs 2 cups panko bread crumbs 1 cup pumpkin seeds, shelled and raw 1 tablespoon salt 2 tablespoons sugar 1 ⁄2 tablespoon allspice 2 tablespoons vegetable oil

1. Pulse pumpkin seeds in a food processor until they are chopped into small pieces. 2. Add the other ingredients, and pulse until everything is incorporated evenly.Set aside. For the mascarpone cream 1 ⁄2 tablespoon minced garlic 2 tablespoons butter 1 cup heavy cream 1 cup Mascarpone cheese Salt and pepper, to taste

1. Sauté garlic in butter on medium heat until translucent. Add cream and Mascarpone cheese, and cook until reduced by 25%. 2. Add salt and pepper to taste, and set aside. For the pomegranate raspberry sauce 1 cup pomegranate juice 1 cup raspberry purée, seeds removed

1 cup granulated sugar 1 tablespoon corn starch

1. Combine all ingredients and simmer on medium high heat until reduced by 25%. 2. Pour into squirt bottle, and chill until ready to use. To cook scallops and assemble dish 1 pound large sea scallops, cleaned 1 cup flour 2 cups egg wash Pumpkin seed crumbs Mascarpone cream, warm Pomegranate sauce, chilled

1. Put 1⁄4 inch of vegetable oil in sauté pan on medium low heat. Dredge scallops in flour, dip in egg wash and then dredge in the pumpkin seed crumbs, covering with a light, even coating. 2. Using a pair of tongs, place into the heated oil of the sauté pan. Cook until golden brown starts to creep up the side of the scallops, then flip and repeat, about 11⁄2 to 2 minutes on each side. Remove, and place on a paper towel. 3. Spoon a shallow layer of mascarpone cream onto a serving plate. Use the squirt bottle to create a design with the pomegranate raspberry sauce. Place scallops on top and garnish with a few pumpkin seeds. Serves 4

Fried Chicken with Mac n’ Cheese, Spinach and Cranberry Bourbon Sauce 1 (31⁄2 pound) chicken, cut into 8 pieces 2 cups buttermilk Salt Vegetable oil, for frying 1 cup self-rising flour 1 ⁄2 teaspoon sweet paprika 1 ⁄4 teaspoon freshly ground pepper 1 ⁄4 teaspoon garlic powder

1. Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour. 2. Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 275ºF. 3. Mix the flour, paprika, pepper and the garlic powder in a shallow bowl. Remove the thighs and drumsticks from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 to 20 minutes. Drain on paper towels. 4. Reheat the oil to 360ºF. Repeat with the chicken breasts and wings, frying for about 10 minutes until golden brown.

For the mac n’ cheese 1 pound rigatoni pasta 1 tablespoon minced garlic 2 tablespoons butter 2 cups heavy cream 1 cup Mascarpone cheese 2 cups extra sharp Cheddar cheese

1. Cook pasta according to instructions; set aside. 2. Cook garlic in butter until translucent on medium high heat. Add heavy cream and Mascarpone cheese, stirring occasionally until fully incorporated. When it starts to simmer, shut off heat and whisk in Cheddar cheese. 3. Combine rigatoni pasta with the sauce. For the spinach 1 pound spinach 2 ounces canola oil Salt and pepper, to taste

2. Using long tongs, put spinach in pan with hot oil. Season with salt and pepper. Use tongs to toss spinach. 3. Remove from pan when spinach is just wilted. For the cranberry bourbon sauce 1 cup cranberry juice 1 ⁄2 cup apple juice 1 ⁄2 cup bourbon 2 tablespoons molasses 1 ⁄2 cup brown sugar 1 ⁄2 cup onion, small dice

1. Combine all ingredients in a saucepot over medium high heat until it simmers. 2. Let simmer for 20 to 30 minutes or until it reduces by 25%. 3. Serve at room temperature. Serves 4 with sides

1. In a large sauté pan, heat oil on high heat until just before smoke point. Remove from heat.

Chef Chris Grauwiler 900 Degrees Wood Fired Pizzeria 50 Dow St, Manchester, New Hampshire 1 Brickyard Square, Epping, New Hampshire | www.900degrees.com

This Neapolitan-style pizzeria serves authentic entrees, appetizers, salads, wood-fired pizzas, desserts, and a huge selection of wine, beer and cocktails. Zagat just named their “Bella Cosa” pie the best pizza in New Hampshire. trained under Chef Kurt Guttenbrenner, of Wallse, in New York City and Mark Biroc of Exquisite Entertaining of NYC and NJ. I worked at Tavern on the Green as Banquet Chef. I have worked in and also owned my own catering firms and cheffed at the Michelin Star restaurants in NYC since 1997. Honing my skills, I opened the Hotel on Rivington, Southern Hospitality, and Flame Deal catering. I also ran the Brother Jimmy’s commissary on the Westside on 11th Avenue, and was recognized as a top ten new restaurant chef at the Ivy Inn in Hackensack, NJ.

Red Mussels

Do you have a goal for your restaurant? We want to build on our reputation as a quality purveyor of gourmet Neapolitan pizza and enhance that concept to offer other superior entrees that satisfy our clientele. We’ll take the highest quality ingredients, along with the best available exclusively wood fired ovens, and blend them into very memorable combinations. What has been the biggest pleasure for you as a professional chef? One of my greatest pleasures is mentoring young chefs and watching them grow and develop their skills in the kitchen. It is a personal goal of mine to always strive to be a very talented chef and to pass on the knowledge that has been given to me. Imagine yourself in another career. What would it be? If I had another career choice it would be playing professional football for the NFL. I love to score touchdowns . . . there is no better feeling than catching a pass for a touchdown. Seeing a smile of appreciation on a diner’s face is a close second. Your thoughts on food as community glue? I think the dinner table explains it all. After a long day of work, we all sit down with family and friends to eat good food and discuss how our day was spent.

28 WINTER 2013/2014

Red Mussels 2 tablespoons extra virgin olive oil 2 tablespoons minced garlic 1 cup red wine 2 cups marinara 3 pounds mussels, cleaned Salt and black pepper, to taste 6 -8 leaves basil, cut into chiffonade* 6 -8 lemon wedges 6 -8 slices rustic bread (such as ciabatta), grilled or toasted

1. Heat olive oil in a large, deep skillet over medium-high heat. Add garlic and cook for 10 seconds, until fragrant and barely beginning to brown.

2. Add red wine and cook for about 30 seconds, allowing a little of the alcohol to cook off. Add marinara and stir to combine. Increase heat to high, add mussels, cover and cook for 5 to 7 minutes, until mussels are opened. 3. Using tongs or a very large spoon, remove mussels to a large serving bowl. Taste the broth and add salt and black pepper if needed. Pour broth over mussels. Sprinkle with basil. Serve immediately with lemon wedges and grilled bread on the side. *Note: To chiffonade leafy herbs and greens, stack leaves, then roll up leaves tightly like a cigar and slice very thinly to form delicate ribbons. Serves 4 to 6

Bread Pudding 1 loaf of Italian bread, cut into cubes (4–5 cups) 2 eggs 2 cups milk 1 cup brown sugar 1 ⁄2 teaspoon salt 1 teaspoon vanilla Maple syrup, whipped cream and thinly sliced apples, for garnish

1. Preheat oven to 350ºF. Lightly grease an 8”x8” baking pan with butter. Place cubed bread in pan. 2. In a large bowl, whisk together eggs, milk, brown sugar, salt, and vanilla. Pour mixture over bread, pressing the cubes down so they are completely saturated with the custard. Let sit for 30 minutes, pressing the bread down every few minutes. 3. Bake pudding for 45 to 55 minutes, until just set and golden brown. Serve warm with maple syrup, whipped cream, and thinly sliced apples. Serves 4 to 6

NORTHEASTFLAVOR.COM

Chef Corey Fletcher Granite Restaurant & Bar at the Centennial Inn 96 Pleasant Street, Concord, New Hampshire | www.graniterestaurant.com

Enjoy New American cooking from Chef Corey Fletcher and his talented team. Granite offers seasonal menus influenced with French, Mediterranean, and Asian styles using local New England products whenever possible!

ory Fletcher joined the Granite Restaurant & Bar in February 2010, coming from the Colby Hill Inn in nearby Henniker, NH. A New Hampshire native, he has worked throughout New England, from the Cliff House in Ogunquit, to Baldwin's On Elm in Manchester, NH and Topper's at The Wauwinet in Nantucket. He brings regional and seasonal cuisine with Mediterranean and Asian influences to the menu, featuring Spiced Breast of Duck with Duck Confit and Vegetable Fried Red Rice with Gran Marnier Orange Marmalade, as well as the Best of NH 2010 Shellfish Trio.

Imagine yourself in another career. What would it be? I have always enjoyed vegetable gardening and I joke with my wife, Marcia, that we should have a little heirloom garlic farm in our back yard. I often walk around our garden on summer mornings with coffee in hand, checking on our seedlings to see how they are doing . . . the results are very rewarding. Do you volunteer this time of year? This year, the Granite is again volunteering to provide a meal at the Friendly Kitchen here in Concord. It puts life into perspective. Which is your favorite holiday? I would have to say Christmas because I spend time with family that I don’t get to see often, relax and enjoy the time with them. Years past, I have made a sausage of some sort to enjoy as a “late night Christmas Eve Snack”. I have made Italian sausage, cranberry goose sausage and somehow last year, we decided I am making squirrel sausage this year!

30 WINTER 2013/2014

Spiced Breast of Duck For the duck breast 2 each 6– 8 ounce Long Island duck breasts, skin on, cleaned and scored 1 tablespoon spice rub (recipe follows) Salt and pepper, to taste

1. Rub the spice mixture evenly on the meat side of the duck breasts. Salt and pepper the skin side of the duck breast. 2. Heat a medium sized sauté pan, and place the duck breast skin side down into the pan. 3. Allow the duck breasts to cook on the skin side until golden brown and crispy. As the breasts cook, reserve the melted fat in a heat-proof container, to be used later. 4. Remove the duck breast from the pan, but keep the pan warm as you will finish cooking the duck.

For the spice rub 1 tablespoon ground cinnamon 1 ⁄2 tablespoon ground cloves 1 ⁄2 tablespoon ground black pepper 1 ⁄4 cup salt 1 teaspoon ground ginger 1 ⁄2 teaspoon ground allspice 1 ⁄2 teaspoon nutmeg

Combine all ingredients and set aside. Note: the spice rub recipe can be halved, or use on other meats such as chicken, pork, veal or even salmon and tuna.

Recipe continued on p. 61

Buffalo Chicken Bites 1 pound chicken or turkey meat, ground 1 teaspoon salt 1 teaspoon pepper 1 egg 2 ounces heavy cream 2 ounces Blue cheese 1 ⁄4 cup carrot, chopped 1 ⁄4 cup celery, chopped For the breading 1 cup flour 2 eggs 2 tablespoons milk 1 cup panko crumbs

1. Preheat oven to 350ºF. 2. Add ground meat to food processor and pulse a couple of times. Add the egg, salt, pepper and process until smooth. 3. With machine running, slowly add the heavy cream. Add the Blue cheese and process until smooth. 4. Place mixture in a large bowl and fold in the carrot and celery. Using a medium sized-scoop, portion onto a sheet pan lined with parchment paper. 5. Cook in oven for 8 minutes. Remove, and allow to cool. 6. Toss in bowl of flour. In separate bowl, mix two eggs and milk together to form an egg wash. Dip meat in egg wash, then cover with panko crumbs. 7. Pan fry until golden brown and serve. Serves 4 to 6 as appetizer

NORTHEASTFLAVOR.COM

Carol Laflamme Pete & Gerry’s Organic Eggs 140 Buffum Road, Monroe, New Hampshire | www.peteandgerrys.com

Our eggs come from our fourth-generation, small family farm or from partner farms similar to our own. We all follow the highest standards of humane animal care and environmentally sustainable production methods . . . we think you can taste the difference. hen Carol Laflamme inherited her family’s egg farm, she, her husband Gerry, and farm co-owner Pete Stanton adopted pioneer cage-free and organic farm practices. Their new company, Pete & Gerry’s Eggs, became the first egg farm to earn Certified Humane status.

What has been the biggest pleasure you’ve had farming eggs? Having grown up watching one family farm after another in our little town be taken over by some huge-scale operation, it is the greatest pleasure to be able to give our small family farmers a chance to thrive. By providing them with a guaranteed market for their eggs, they can do what they do best — farm! Instead of becoming a huge factory farm, we’ve grown by recruiting more and more small farmers to raise eggs for us. With small farms disappearing all over the country, it feels great to be able to provide those opportunities. Do you have family holiday food traditions? Thanksgiving wasn’t anything fancy, because we weren’t fancy people. It was just a traditional New England dinner, with a big roast turkey, stuffing, and cranberry sauce. It was a big treat to have turkey instead of chicken for a change — egg farmers eat a lot of chicken! And there was always plenty of plain, good food from the garden: squash, potatoes, sweet potatoes, that kind of thing. We never had anything fancy like green bean casserole. But then, there was my mother’s custard pie — rich, vanilla custard, with lots of nutmeg on top. It was beautiful!

3 cups scalded milk Freshly ground nutmeg, to taste

Custard Pie My mother made this pie every Thanksgiving. It’s a little tricky, because you can’t use an electric mixer — you have to do it by hand to get a really silky custard. And don’t forget plenty of nutmeg on top! One rich pie crust dough round (recipe follows) 4 large eggs 1 ⁄2 cup sugar 1 ⁄4 teaspoon salt

32 WINTER 2013/2014

1. Preheat the oven to 450°F. 2. Roll pie crust dough round on lightly floured work surface to 1⁄4-inch thickness; line pie plate and trim off excess. Crimp edges as desired. 3. In a large bowl with a whisk, beat eggs, sugar, and salt together. Gradually add milk and beat until smooth. 4. Pour into prepared crust and generously sprinkle nutmeg on top. Bake 10 minutes, then reduce heat to 350°F and bake 25 to 35 minutes more, or until a knife inserted into the center comes out clean. Makes 1 (9-inch) pie For the rich pie crust dough This foolproof recipe makes enough crust to make a custard pie now, and another later! Store the extra pie crust for up to a week in the refrigerator or up to a month in the freezer. 5 tablespoons ice-cold water 2 large egg yolks

2 tablespoons fresh lemon juice 31⁄2 cups all-purpose flour, sifted 1 teaspoon Kosher salt 1 cup (2 sticks) cold unsalted butter, cut into 1⁄2-inch cubes

1. In a small bowl or measuring cup, whisk together the water, yolks, and lemon juice; set aside. 2. Whisk together the flour and salt in a large bowl. Add half of the butter and cut it into the flour mixture with a pastry blender or fork, until it has the consistency of cornmeal. Cut in the remaining butter into the dough until it is pea-sized. 3. Make a well in the center and add the wateryolk mixture. Stir with a fork, then with your hands, until the dough comes together and no longer sticks to your hands. Divide the dough in half and shape each into a round. Wrap in plastic and refrigerate at least 1 hour before using. (Makes two 9-inch single-crust pies, or 1 double-crust pie)

Pumpkin Cheesecake Organic Holiday Pumpkin Cheesecake This recipe comes courtesy of our neighbor Chris Johnson of Monroe, New Hampshire. It’s creamy and rich, and the pumpkin gives it a seasonal flair. Other than the cognac, you can find organic versions of all the ingredients in your local supermarket or natural food store. For the crust 2 cups organic graham cracker crumbs 1 ⁄3 cup melted butter 1 ⁄4 cup organic sugar 1 ⁄2 teaspoon ginger 1 ⁄2 teaspoon cinnamon

1. Preheat the oven to 425°F. 2. In a medium bowl, combine cracker crumbs, butter, sugar, ginger and cinnamon with a fork, and press into bottom of a 10-inch springform pan. 3. Bake for 8 to 10 minutes. Remove from oven and let cool; lower oven to 325°F.

For the filling 2 pounds organic cream cheese, softened 11⁄4 cups organic sugar 3 tablespoons organic maple syrup 3 tablespoons cognac 1 teaspoon ginger 1 teaspoon cinnamon 1 ⁄2 teaspoon freshly ground nutmeg 4 large organic eggs, room temperature 1 ⁄4 cup organic whipping cream 1 cup organic canned pumpkin

1. In a large bowl with an electric mixer, beat cream cheese until smooth. Gradually add sugar, beating until light and fluffy. 2. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Blend thoroughly. Add eggs, one at a time, beating thoroughly after each one. 3. Add whipping cream and pumpkin. Mix well. Pour onto cooled piecrust in springform pan. Bake at 325°F for 45 minutes, then turn oven off but do not remove cheesecake.

For the topping 2 cups organic sour cream 1 ⁄4 cup organic sugar 1 tablespoon organic maple syrup 1 tablespoon cognac

1. Preheat oven to 425°F. 2. In a large bowl, whisk sour cream, sugar, maple syrup, and cognac together until smooth. Spread over cheesecake and bake 10 minutes. 3. Allow to cool completely at room temperature. Chill for at least 3 hours, then release sides of pan and serve. Makes 8 to 10 servings

Note: Do not open door during baking time or for one hour after oven is turned off!

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Chef Jethro Loichle Ristorante Massimo 59 Penhallow Street, Portsmouth, New Hampshire | www.ristorantemassimo.com

A hidden jewel in historic downtown Portsmouth, New Hampshire, Ristorante Massimo offers authentic dishes from all regions of Italy. The award-winning wine list is designed to exquisitely complement menu selections. They recently opened an upstairs small-plates bar with exceptional wines and cocktails.

hef Jethro Loichle was born in New Jersey, and his passion for food began on his family’s five-acre farm, where he helped his mother pick the freshest possible produce to use in family meals. When he was a teen, Jethro began working at a local restaurant, and went on to be the Sous Chef at 98 Provence in Ogunquit, Maine. From there, he became the Executive Chef at the 100 Club in Portsmouth, New Hampshire, and joined the team at Massimo in 2005.

How did you end up working in restaurants? I said to my father “Dad, I’m almost ready to start driving and I really want a Corvette.” He laughed and said “Well, you should probably get to work because they’re really expensive.” I first started bussing tables, but when I saw the action that was going on in the kitchen, I knew that was more my speed, so at 15, I started working in a great kitchen, learned a lot, and this year will be my 20th year of cooking! Which is your favorite winter holiday? My favorite is Christmas. I feel like there are so many more days of planning between guests, decorations, presents and meals, sometimes shopping starts a month early. As a gift, my beautiful wife does most of the cooking during the holidays, which keeps me out of the kitchen a few days a year. Imagine yourself in another career. What would it be? I would be an airline pilot. I always have had a bit of an uneasy feeling about flying, so I started taking some flying lessons just to see how everything works and I loved it!

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Braised Pork Osso Bucco with Roasted Winter Vegetables For the osso bucco 4 two-inch cut pork shanks, bone in 1 carrot, diced 1 ⁄2 celery head, diced 1 large yellow onion, diced 1 teaspoon each of peppercorns and thyme, bundled into a cheesecloth sachet and tied 1 bay leaf 2 cups Chianti (or another dry red wine) 6 cups veal or beef stock Salt and pepper, to taste

1. Preheat oven to 350ºF. 2. Season pork shanks with salt and pepper. In large Dutch oven over med-high heat, sear pork shanks until brown on all sides. Remove shanks and add carrots, celery and onions to pot.

Recipe continued on page 66.

Rosemary and Garlic Broiled Lobster with Lobster Risotto Recipe on p. 65

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Chef Ken Lingle SALT Kitchen & Bar Wentworth by the Sea, 588 Wentworth Road, New Castle, New Hampshire www.wentworth.com/dining/salt-kitchen-and-bar

From area-grown produce and fresh seafood to house-made pasta, freshly baked breads, and prime quality cuts of meat, only the best ingredients are used to create a wholly satisfying seasonal menu.

en’s initial love for food was sparked by his childhood on the coast of Maine, where he learned to appreciate the bounty of the sea. He started his culinary career 20 years ago at a northern Italian restaurant before attending the Culinary Institute of America, where he graduated in the top of his class. Ken describes his cuisine as simple and seasonal with an eclectic influence, and stresses how important it is to maintain a comfortable and casual work atmosphere without sacrificing quality. He is very passionate about artisan style products and purveyors.

What’s your earliest memory of cooking? When I was young, my Italian uncle would bring his family to visit us; he was in the hospitality business, and escargot with mushrooms, fried octopus, barbecue pig luau style, stuffed lobster, crunchy loaves of Italian bread, nougatine, calamari, and stewed broccoli rabe were some of the foods I experienced during my childhood. How old were you when you realized you wanted to cook professionally? I was a sixteen-year-old dishwasher who had to fill in on the line when one of the line cooks couldn’t come in, and the rest is history. After two years of college, I decided formal college wasn’t for me, and I enrolled in culinary school. What is your favorite winter celebration? Christmas is my favorite holiday. I enjoy the excitement children experience around family, presents and goodies. I typically do tapas or light hors d’oeuvres . . . something where I can showcase different flavors and styles of cuisine.

Baby Iceberg Wedge with Pancetta Chips, Pine Nut Brittle and a Creamy Gorgonzola Dressing 1 head baby iceberg lettuce 1 ounce pine nut brittle 2 pieces pancetta chips 4 cherry tomatoes cut in half 2 ounces roasted red peppers julienned 6 Kalamata olives 2 ounces Gorgonzola dressing 1 ounce crumbled Gorgonzola 1 tablespoon balsamic syrup drizzle For the pancetta chips Source sliced pancetta at your local grocery store.

1. Place pancetta slices on a baking sheet with a Silpat or parchment paper. 2. Bake pancetta slices slowly in a 275ºF oven until crisp. Cool and reserve. For the pine nut brittle 1 cup pine nuts 1 egg white, whisked

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⁄8 teaspoon coriander, ground ⁄8 teaspoon fennel, ground 5 tablespoons granulated sugar 1

1. Combine egg white and granulated sugar. Add ground spices to make a paste. 2. Toss pine nuts in mixture and coat liberally. Place pine nuts on a baking sheet lined with a silpat or parchment paper. 3. Bake in a 350ºF oven for 8 to 9 minutes until sugar has melted and nuts are toasted. Cool and reserve. For the creamy gorgonzola dressing 1 cup mayonnaise 1 cup sour cream 1 cup buttermilk 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1 tablespoon fresh chopped parsley 3 ⁄4 cup Gorgonzola crumbles

1. Combine all ingredients in a mixer and add salt and pepper as needed to taste. 2. Adjust consistency if needed by adding additional buttermilk.

Grilled Lamb Ribeye

To plate

1. Cut baby iceberg lettuce into quarters and place two wedges on each plate. Spoon 1 ounce of dressing on top of each wedge and top with crumbled Gorgonzola. 2. Garnish the salad with peppers, tomatoes, and olives. Place a piece of crisp pancetta between two wedges. 3. Break brittle into random shards and place around lettuce. Finish salad with a drizzle of balsamic syrup. Serves 2

Grilled Lamb Ribeye with Risotto and Rosemary Lamb Jus You will need one 8-10 rib rack of lamb. Ask your butcher to separate the bones so you will have a boneless lam ribeye and bones to make the jus. For the lamb jus Bones from rack of lamb 1 tablespoon olive oil I cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 2 sprigs of rosemary

2 springs of thyme 1 tablespoon tomato paste 3/4 cup veal or beef stock 1/4 cup red wine 1 red beet, chopped Bay leaf

1. Roast lamb bones in a 350ºF oven until browned, about 20 minutes. 2. In a heavy saucepan or Dutch oven, heat olive oil and saute onion, carrot and celery until lightly browned. Add tomato paste and cook for another 2-3 minutes. 3. Deglaze pan with red wine and add herbs, bay leaf, beet, bones and stock. Cook over medium heat until reduced by half. Strain and keep warm. For the lamb ribeye

1. Preheat oven to 400ºF. 2. Pat the lamb ribeye dry and season well with salt and pepper. Heat in a 12-inch skillet over medium-high heat until shimmering hot. Cook the lamb, turning once, until top and bottom are browned, about 2 minutes per side. Transfer the lamb to a roasting pan. 3. Roast the lamb loin until an instant-read thermometer inserted in the thickest part of a loin

registers 125°F to 130°F for medium rare, 15 to 20 minutes, or 130°F to 135°F for medium, 20 to 25 minutes. Transfer the lamb to a cutting board and let rest for 10 minutes. For the risotto 1 cup Arborio rice 3 cups chicken stock 2 tablespoons minced white onion 2 tablespoons Parmesan cheese 1 tablespoon olive oil 1 ⁄4 cup white wine

1. In a large, heavy-bottomed pan, slowly warm olive oil. Add onion and slowly sweat with no color. 2. Add Arborio rice and lightly toast to release starch. Deglaze with white wine, stirring slowly until wine is fully absorbed. 3. Add chicken stock one cup at a time until absorbed. 4. Remove from heat, season with salt and pepper, and finish with Parmesan cheese. To plate

Place risotto on plates. Slice lamb and arrange on risotto. Spoon jus over and serve. Serves 2

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Chef Ethan Clark Popovers on the Square 8 Congress Street, Market Square, Portsmouth, New Hampshire 11 Brickyard Square, Epping, New Hampshire | www.PopoversOnTheSquare.com

You can enjoy wonderful European style pastries, coffees, and cocktails in two New Hampshire locations: historic Market Square in downtown Portsmouth, and at the wonderful Brickyard Square shopping area in Epping.

his Wentworth, NH native enrolled in the Balsams Culinary Apprenticeship Program at the Balsam Grand Resort in Dixville Notch, New Hampshire. He apprenticed as a sous chef all over the United States, from California, to Washington D.C, to North Carolina, and Florida. He began at Popovers as a Sous Chef and in November 2012, became the Executive Chef.

What has been the biggest challenge for you as a professional chef? The biggest challenge would be turning the chef mentality off when I leave the kitchen; I have a hard time not thinking about work when I’m away. Biggest pleasure? That would be working with the food, developing a new dish, expanding my culinary knowledge and the culinary knowledge of the chefs I work with. Biggest surprise? The biggest surprise for me is when people call me chef or say “Thank you, chef”, etc. I’m used to paying respect to others, not receiving it! Do you have family holiday food traditions? Always turkey on Thanksgiving; on Christmas morning, my family always has monkey bread for breakfast. Imagine yourself in another career. What would it be? Honestly I really can’t imagine myself in another career, being a chef is what I feel I was born to do. Now if being a chef meant I could be in an air-conditioned kitchen all day, that would be nice.

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Roasted Garlic and Smoked Cheddar Rotini and Cheese 4 ounces large garlic cloves, kept whole and peeled Oil, as needed 8 ounces butter 8 ounces bread flour 1 quart whole milk 11⁄4 pounds shredded smoked Cheddar 1 ⁄2 onion, peeled Salt and white pepper, to taste 11⁄4 pounds cooked rotini pasta Crushed crackers as needed Chopped, cooked bacon, as garnish

1. Preheat oven to 350ºF. 2. Place garlic in sauté pan and add oil until garlic is covered; cook on medium heat until cloves are tender and a lightly browned color. Once garlic is cooked, remove cloves from oil and purée cloves in a food processor.

3. In medium sauce pot, melt butter on medium low heat. Once butter is melted, make a roux by slowly whisking in flour until fully incorporated and mixture resembles wet sand. 4. To this mixure, whisk in roasted garlic purée, and slowly whisk in milk until thickened. Let simmer for three minutes. 5. Whisk in smoked Cheddar until fully incorporated, and season to taste with white pepper and salt. 6. Add pasta and mix together until all noodles are covered in sauce. Pour mixture into greased baking pan. 7. In separate mixing bowl, add crushed crackers toss with garlic oil until slightly damp. Sprinkle evenly over pasta and bake for 20 minutes or until golden brown. Garnish with bacon. 8. Serve immediately. Serves 4

Alternative flavor suggestions: replace Cheddar with smoked Gouda, Fontina, and/or Gruyere.

Duck Shepherd’s Pie Duck Shepherd’s Pie 3 garlic cloves, minced 1 shallot, peeled and minced 1 pound ground duck meat 3 ounces ketchup 4 ounces burgundy 4 ounces bread flour 1 quart dark chicken stock 3 cups peas 11⁄2 cups pearl onions 2 pounds warm mashed potatoes

1. Preheat oven to 350ºF. 2. In medium to large sauce pan, add a little oil and sauté garlic and shallots for 1 to 2 minutes. 3. Add ground duck and season to taste with salt and pepper, browning the duck meat. 4. Add ketchup and flour and mix in well. Cook for 2 to 3 minutes or until ketchup becomes a dark reddish/orange. Deglaze with burgundy. 5. Slowly mix in chicken stock until thickened, and simmer for 5 minutes. 6. Fold in peas and pearl onions, and pour mixture into 9”x13” casserole dish. Pipe or spread mashed potatoes over top of duck mixture. 7. Bake for 20 minutes or until filling is 165ºF and potatoes have a nice toasted top. 8. Remove from oven and serve immediately. Serves 4

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Chef Jeff Paige Cotton 75 Arms Street, Manchester, New Hampshire | www.cottonfood.com

Located in Manchester, New Hampshire’s historic millyard district, Cotton is known for exceptional farm to table comfort food, friendly yet professional service and an inviting, casual upscale atmosphere.

top graduate of the prestigious Culinary Institute of America, Chef Paige is a thirty year veteran of the food service industry. The Culinary Institute of America recognized Chef Paige as one of its top 100 distinguished alumni from 19761986, and in 1991, Paige started New Hampshire’s first Farm to Restaurant Connection. Thirty years later, he is still an advocate for sourcing locally, working with dozens of local farmers and producers through New Hampshire’s four seasons. He’s an award-winning chef, a noted cookbook author, and he’s had the honor of cooking for Julia Child, President George Bush, and the European Parliament.

How old were you when you started cooking? And when you realized you wanted to do this professionally? I attended a cooking class taught by James Haller, former chef and owner of the famous Blue Strawberry Restaurant in Portsmouth, NH. There were 25 people in attendance; 24 women and me, Continued on the following page.

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Cocktail photographs by Brian Smested, portrait of Chef Paige by Jack Bingham Studio.

What has been the biggest challenge for you as a professional chef? Biggest pleasure? Biggest surprise? The are many! Long hours, high stress, you work days/nights, weekends, holidays, etc. It never seems to stop in the restaurant business. It’s always go, go, go! The biggest pleasure comes from our guests choosing to join me at Cotton. There are so many restaurants to choose from, yet enough choose to join me year after year. Cotton celebrated its 13th birthday this past September. The biggest surprise is all the wonderful people I’ve met that are now my friends: patrons, fellow chefs, farmers, and so on.

Red Stag Nog

a thirteen-year-old boy. From that day on, I knew I wanted to become a chef. That summer, I got my first job washing dishes and prepping vegetables and I loved it! The summer before my junior year of high school, I got accepted to the Culinary Institute of America.

Red Stag Nog Red Stag Kentucky straight bourbon whiskey spiced with cinnamon is perfect for this holiday winter drink. I suggest using your favorite brand of locally produced eggnog when in season, usually Thanksgiving until New Yearâ&#x20AC;&#x2122;s. 3 ounces Red Stag by Jim Beam, spiced with cinnamon 3 ounces eggnog Nutmeg, to garnish

Royal Godiva

Using a cocktail shaker, fill the pint glass with ice, add bourbon and eggnog, and shake vigorously. Strain into a martini glass. Garnish with a sprinkle of nutmeg. Royal Godiva I created this drink for Valentineâ&#x20AC;&#x2122;s Day! People like to pair strawberries with chocolate, but I prefer raspberries and chocolate myself. Chambord is made in France from red and black raspberries and has been produced for more than three hundred years. The Godiva is a milk chocolate liqueur that is delicious on its own, but combining it with the other ingredients makes this a decadent dessert martini.

1 ounce Smirnoff Vodka 1 ounce Chambord 1 ounce Godiva Milk Chocolate Liqueur Fresh raspberries, to garnish

Baked Onion Apple Cider Soup with Smoked Cheddar Cheese Gratinee recipe on page 60.

Using a cocktail shaker, fill the pint glass with ice, add all ingredients except raspberries, and shake vigorously. Strain into a martini glass. Garnish with fresh raspberries.

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Chef Garth Lyndes Sheraton Harborside Hotel 250 Market Street, Portsmouth, New Hampshire | www.sheratonportsmouth.com

Enjoy a casual meal or drinks with family, friends, or co-workers while we serve up the most delicious fare along with harbor views at the Harbor’s Edge Restaurant or the Riverwatch Lounge.

ward-winning chef Garth Lyndes started cooking early, heating his beloved Rice-a-Roni on a small electric stove when he was eight. At 19, he started as a prep cook, and has consistently moved up the culinary ladder, becoming a Sous Chef, Chef du Cuisine, and now Executive Chef. He’s won Prescott Park’s Chowder Fest two years in a row, and has won their Chili Challenge as well. He’s also the Culinary Consultant for the Hilton Garden Inn in Auburn, Maine.

Imagine yourself in another career. What would it be? I’d be a real estate developer. I love the process of locating and negotiating purchases of properties. It would be like a real life Monopoly game, the thrill of the chase. I am also very adept with numbers. Food means community to us . . . it connects us as a family and a community; it’s the way we celebrate. Your thoughts on food as community glue? I think that especially holds true here in Portsmouth. The city has become a culinary melting pot and one of the most popular foodie destinations in the Northeast. The whole food and locally sourced movement has inspired chefs and also helped strengthen the local economy as well. Do you volunteer this time of year? Our hotel does volunteering for the United Way. I have been the team leader at the hotel for the Seacoast Day of Caring community event for the past 10 years. It’s a great day of giving back and also building relationships and camaraderie with your co-workers outside of the office. We also volunteer at Crossroads House Homeless Shelter every six weeks and prepare and serve a great feast for the residents there.

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Honey Roasted Anjou Pear, Goat Cheese and Frisée Salad with Blueberry Yogurt Dressing 2 Anjou pears, peeled 2 tablespoons honey 1 tablespoon white wine 1 tablespoon dried lavender 1 head Boston lettuce, cleaned, leaves separated 4 cups frisée lettuce 4 ounces goat cheese 1 ⁄2 cup hazelnuts, toasted and chopped 1 ⁄2 cup fresh Maine blueberries 1 cup blueberry yogurt dressing, more if needed (recipe follows) Salt and freshly ground black pepper 4 edible orchids (can substitute nasturtiums)

Recipe continued on page 62.

Smoked Porter-Braised Beef Short Rib Smoked Porter-Braised Beef Short Ribs with Yukon Gold and Turnip Mash 31â &#x201E;2 to 4 pounds bone-in beef short ribs (4 to 6 ribs, between 2 and 4 inches in length) Salt and black pepper, to taste 1 tablespoon vegetable oil 1 cup Spanish onion, diced 1 cup carrot, diced 1 bottle (12-ounce) Stone Smoked Porter or other dark beer 8 cups beef stock 2 tablespoons tomato paste 3 sprigs fresh rosemary or thyme, plus more for garnish 1 bay leaf

1. Season short ribs on all sides with salt and black pepper. Heat oil in a large, deep skillet or dutch oven over high heat. When hot, brown short ribs on all sides. Remove short ribs to a plate and set aside. Reduce heat to medium-high. 2. Add the onion and carrot to the skillet and cook, stirring frequently, for 3 to 4 minutes, until some browning has taken place. Add the porter and simmer until porter has reduced by about half. 3. Add stock, tomato paste, 3 sprigs thyme and bay leaf. Bring to a boil, then reduce to a simmer. Add short ribs and cover. Simmer for about 3 hours or until the meat is tender and almost falls off the bone when pulled with a fork. 4. Remove short ribs to a plate and cover loosely with foil. Strain the braising liquid through a mesh strainer. Discard carrot, onion and herbs. Return braising liquid to the Dutch oven and skim off fat. Bring to boil, then boil for 15 minutes or until reduced by about half. Return short ribs to the pan to reheat. Serve ribs over Yukon Gold and Turnip Mash (recipe on p. 62) with a little of the braising liquid spooned over the top. Garnish with a few sprigs of fresh rosemary or thyme if desired. Serves 4

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Pastry Chef Cathy Allen Copper Door Restaurant 15 Leavy Drive, Bedford, New Hampshire | www.copperdoorrestaurant.com

Guests at the Copper Door enjoy exciting and inventive culinary combinations featuring local seafood, hand-cut steaks, classic yet inspired stone oven creations, and truly decadent and satisfying desserts.

hef Cathy Allen is an integral part of Copper Door Restaurant. Her delicious creations, amazing skill, and warm personality make the pastry area a favorite spot in the kitchen. Having come from a family owned bakery, Cathy has always known what she loves most; baking and creating. After many years as a chef-trained baker and pastry artist, Cathy has enjoyed a long career using her desired skillset. She was most recently the pastry chef at Stonebridge Country Club in Goffstown, New Hampshire before starting at Copper Door.

Have you set a goal for yourself and/or for your dessert menu? Our dessert menu is full of unique and ‘experience rich’ desserts, and my goal is to maintain that creative edge. There is nothing better than a grown adult eating Apple Crisp like it’s the first time they’ve had it! When you see a guest enjoying a childhood favorite all over again, it’s just plain fun! Sometimes I sneak out into the restaurant to watch a family share and laugh over a dessert I’ve created . . . it’s extremely satisfying. How old were you when you started cooking? My mom had a bakery when I was young. We renovated the garage into my mom’s bakery, “Cakes For All Occasions”. It was a small set up, it is where my passion for baking really began. I loved being able to be in the bakery with her and even alone, creating whatever I would dream up. Do you have family traditions regarding food at the holidays? I have carried on my mom’s tradition of making cookie platters. My kids and I make the platters together and deliver them together. We bring them to friends, family, and folks who can’t get out of their homes much. It’s very rewarding.

Carrot Cake Cupcakes with Cream Cheese Frosting in White Chocolate Cups with Candied Pecans 21⁄2 cups all-purpose flour 1 tablespoon and 11⁄2 teaspoons baking soda 3 tablespoons ground cinnamon 1 teaspoon ground allspice or ground cloves 2 cups granulated sugar 3 ⁄4 cup vegetable oil 4 large eggs 1 cup crushed pineapple 3 cups shredded carrots

1. Combine sugar, vegetable oil, eggs, and pineapple in mixer bowl.

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2. Mix on medium speed until well combined. 3. Combine flour, baking soda, cinnamon, allspice or cloves in separate mixing bowl. Mix until well combined. 4. Add dry mixture to egg mixture in three parts, stopping in between to scrape bowl. Mix for two minutes more on low speed. 5. Add shredded carrots to batter and mix one minute more. 6. Using a two-ounce ice cream scoop for the cupcakes, scoop one level scoop into the greased and floured cupcake tins. Or, divide batter evenly between two 9” round greased and floured cake pans. 7. Bake at 350°F. For cupcakes, bake 15 to 20 minutes; for cake 30 to 40 minutes. Makes two 9” rounds or 24 cupcakes

For the cream cheese frosting 8 ounces cream cheese, softened 1 pound confectioners sugar 11⁄4 cups vegetable shortening 1 ⁄4 teaspoon vanilla extract

1. Place cream cheese and confectionary sugar in bowl of an electric mixer fitted with paddle attachment. Mix on low speed until cream cheese absorbs all of the sugar and mixture is smooth. Scrape bowl. 2. Add shortening and mix on medium speed until smooth. Scrape bowl. 3. Add vanilla and mix on medium speed until combined. Scrape bowl and mix on high speed for 3 to 4 minutes, until light and fluffy. Will frost 24 cupcakes or two 9” rounds

Carrot Cake Cupcakes

For the white chocolate cups These cups also make a great base for filling with mousse, pudding, ice cream, etc. 1 pound white chocolate, chopped into small pieces

1. Line two 6-count muffin pans (or one 12-count muffin pan) with paper muffin liners. Place white chocolate pieces in a medium-sized bowl. Fill a saucepan about 1⁄4 full of water (the saucepan should be big enough so that the bowl can be nestled on top of it without sinking down to the rim). Bring the water to a boil, then reduce heat to as low as possible. Remove the saucepan from the heat and place the bowl of white chocolate over the saucepan, stirring until the white chocolate is melted and smooth. 2. Working with 1 muffin liner at a time, place

about 21⁄4 tablespoons of melted white chocolate in a muffin liner. Use a pastry brush to spread the chocolate evenly to completely cover the muffin liner. Repeat with remaining muffin liners. Refrigerate for 20 to 30 minutes. When set, carefully peel the paper away from the white chocolate cups. Handle with care. Makes 12 individual white chocolate cups For the candied pecans 1 pound pecan halves 1 cup granulated sugar 1 cup water 1 ⁄2 teaspoon cinnamon

1. Preheat oven to 350°F. Spread pecans out in a single layer on a baking sheet and bake at 350°F for about 8 minutes or until lightly toasted, stirring

every couple of minutes. Transfer to a large bowl and set aside. 2. In a small saucepan, combine sugar, water and cinnamon. Bring mixture quickly to a boil, stirring constantly. Pour mixture immediately over pecans (don’t allow mixture to boil for more than a few seconds or it might overcook and harden on contact with pecans). Toss pecans to completely coat with liquid. Strain off any excess liquid. 3. Line baking sheet with parchment paper and spray lightly with non-stick spray (or use a silicone baking mat if you have one). Spread pecans out in a single layer over the baking sheet and bake for about 8 minutes or until lightly caramelized, stirring every couple of minutes. Allow to cool completely, then store in an airtight container, unrefrigerated, until ready to use. Makes 1 pound

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Chef de Cuisine Justin Bigelow Mombo 66 Marcy Street, Portsmouth, New Hampshire | www.momborestaurant.com

We are often asked to describe our cuisine and we thought “American Twisted” fit. Our dishes are created by a team of chefs who collaborate to create fantastic dishes using a combination of local and international ingredients.

his Springfield, Vermont native graduated from Le Cordon Bleu in 2001, and worked at the historic Harkness House. He moved onto the Carriage House in Rye, New Hampshire and joined Mombo’s crew in 2010. He immediately took to Mombo’s creative environment. “From day one, this was a fantasy factory — I could creatively express myself without boundaries”, says Chef Bigelow. His desire, ability and dedication, has prepared him to contribute to Mombo’s continued evolution.

How old were you when you realized you wanted to cook professionally? I grew up with a great love and appreciation for food. I always enjoyed the science behind cooking, but it wasn’t until my senior year of high school that I discovered cooking as an art form. Once I realized that I could express myself through food, the decision became easy. Have you set goals for yourself, or for your restaurant? During my first week at Mombo, I wrote out a list of aspirations. Before I knew it, I had achieved every goal on the list. So, I made another, and another. One thing that has been engrained in me is we can always improve. It’s that mindset that drives me to continue to grow and inspire. Do you have family traditions for the winter holidays? Thanksgiving 2001: I was 20, and at work when I got a phone call from my younger sister. She wanted to surprise me with a Thanksgiving dinner but couldn’t figure out where the “popper” was to let her know the turkey was done. Eventually, we realized that she had cooked the turkey upside down . . . an embarrassing mistake that has become a solid Thanksgiving tradition.

Curried Salmon with Lobster Editor’s Note: These are challenging recipes for the home chef to be sure, but this is the kind of detail and originality to expect at Mombo, and why they describe their cuisine as “American Twisted.” Their culinary team is committed to using a mosaic of international and local ingredients to create their specialities. Mombo’s eclectic style is readily apparent in this recipe for Curried Salmon with Lobster which is served over a Baked Falafel Cake. The presentation is as original as the recipe. For a simplified version to make at home, see page 64. Or, visit the restaurant, and taste it straight from Chef Justin’s kitchen.

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Recipe on p. 64

Roasted Pumpkin and Fennel Bisque

Roasted Pumpkin and Fennel Bisque with Braised Short Rib, Ghost Chili Oil and Shaved White Chocolate For the bisque 2 tablespoons canola oil 3 pounds puréed roasted pumpkin, or canned pumpkin 2 heads fennel, bulbs only, chopped 1 large onion, chopped 4 celery stalks, chopped 1 cup brandy 1 quart water 1 quart heavy cream 1 ⁄2 teaspoon ground ginger 1 ⁄2 teaspoon ground nutmeg 1 cinnamon stick 1 bay leaf 1 cup maple syrup Salt and ground black pepper, to taste

1. In a large pot, heat oil over medium heat. Add fennel, onion and celery, and sautée until tender and lightly browned. Add the remaining ingredients and simmer over low heat for 1 hour.

2. Remove from heat and purée with blender or hand mixer until smooth (if bisque is too thick, water should be added.) 3. Set aside.

3. Pour the cola over the meat, and add enough water to cover the meat completely. 4. Cover with foil, return to oven and continue to cook for 2-3 hours, or until meat pulls apart easily.

For the spicy short rib 3-4 pounds boneless beef short rib meat 1 ⁄4 cup ancho chili powder 1 ⁄4 cup paprika 1 tablespoon cayenne pepper 1 ⁄8 cup brown sugar 2 teaspoons salt 1 ⁄8 cup dried oregano 3 ⁄4 cup canola oil 1 2-liter bottle of cola Water as needed

For the ghost chili oil 1 small ghost chili* 1 pint canola oil Red liquid food color

For the white chocolate garnish 1 bar white chocolate, shaved with vegetable peeler, and refrigerated

1. Preheat oven to 450°F. In a bowl, mix together all spices and oil. Place short rib in a roasting pan and generously rub with spice mix. 2. Cook the short rib uncovered for 10-15 mins or until dark brown color is achieved. Remove from oven and reduce oven temp to 300°F.

1. In a small pot, heat the oil and chili on low for 1 hour. Remove from heat and cool. 2. Whisk in food color 1-2 drops at a time, until deep red color is achieved To serve

1. Ladle bisque into bowls. 2. Place short rib in the center of each bowl. 3. Garnish with a drizzle of chili oil and chocolate shavings and 4. Serve immediately. Serves 8 to 10

*Note: Ghost chili peppers are the hottest on record; be very careful when handling. If you want a bit milder but still spicy taste, you can use any pepper from a jalapeño to a Scotch bonnet.

NORTHEASTFLAVOR.COM

Chef David Ross Abbondante Trattoria & Bar 27 Western Avenue, Kennebunk, Maine | www.abbondanteme.com

Abbondante’s menu is true to its name, offering generous portions of fresh, homemade pasta, and pizzas cooked in a wood-burning oven. Housed in a converted barn, Abbondante exudes comfort with cozy bistro seating around an expansive stone fireplace.

avid Ross, a graduate of Culinary Institute of America in New York, brings with him two decades’ experience. He opened Blu, the acclaimed restaurant at Ritz Carlton, Boston. In 2013, David partnered with the Kennebunkport Resort Collection to open Abbondante, a family-style Italian restaurant in Kennebunk.

How old were you when you started cooking? And when you realized you wanted to do this professionally? I was 15. When I was 20, I worked at the Lord Jeffrey Inn in Amherst, MA to pay rent during college. I learned basic French cooking and I enjoyed going to work every day. What has been the biggest challenge for you as a professional chef? Going out into the dining room and talking to guests. I either talk too little or talk too much. And the biggest surprise? Being able to work with my partner/wife Merrilee. I would probably never see her if we didn’t work together. Your thoughts on food as community glue? Food belongs to everyone and is nature’s gift. It should be shared so it brings family and friends together. Knowledge should be shared in the community on how to cook different foods and where to find the best ingredients.

Rigatoni with Sausage, Marinated Peppers, and Ricotta 2 tablespoons extra virgin olive oil (plus more for garnish) 1 tablespoon minced garlic 1 tablespoon minced shallots 1 teaspoon minced fresh thyme leaves 1 cup sliced leeks (white part only) 1 cup sliced marinated roasted red peppers 1 ⁄2 cup sliced pickled chili peppers (such as pepperoncini) 1 pound Italian sausage (sweet or hot), casing removed 1 ⁄4 cup red wine 2 cups tomato sauce Salt and black pepper, to taste 1 pound fresh rigatoni (or other fresh pasta) 1 cup fresh ricotta 8 leaves basil, cut into chiffonade

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1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add garlic, shallots, thyme, and leeks and cook gently for about 5 to 7 minutes, until leeks are tender. 2. Increase heat to medium-high and add peppers, chilis, and sausage. Cook, stirring occasionally, for 7 to 8 minutes, until sausage is cooked through. Add red wine and tomato sauce and bring to a simmer. Simmer 2 hours. Season to taste with salt and black pepper. 3. Cook pasta in salted, boiling water until tender. Drain well (but do not rinse). Add to sauce and stir gently to combine. Transfer to a large bowl or deep platter. Dollop ricotta over the top. Sprinkle the basil leaves over the ricotta. Drizzle a little olive oil evenly over the top. Serve immediately. Serves 4 to 6

Lobster Carbonara 1 cup heavy cream 1 egg 2 tablespoons salt 1 pound spaghetti 2 tablespoons olive oil, divided 1 â &#x201E;2 cup diced pancetta (can substitute bacon) 1 shallot, minced 2 cloves garlic, sliced 1 cup vegetable stock 1 â &#x201E;2 cup grated Romano cheese 6 tablespoons butter, diced 1 pound cooked lobster meat, cut into bite-sized pieces

1. In a small bowl, whisk together the cream and egg until light and frothy. Set aside. 2. Bring a large pot of water to a boil with 2 tablespoons salt. Cook pasta in the boiling water until al dente. Drain well (but do not rinse). Transfer to a bowl and toss with 1 tablespoon olive oil. Cover and set aside. Keep warm. 3. Heat remaining olive oil in a skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until golden and semi-crisp. Add the garlic and shallots and cook for about a minute. Add vegetable stock, Romano and butter and bring to a simmer, stirring constantly. Add lobster meat and pasta and toss well to combine. 4. Reduce heat to low and stir in the egg mixture. Toss well to combine. Remove from heat and serve immediately. Serves 4

NORTHEASTFLAVOR.COM

Chef Rich Vellante Legal Sea Foods Located in Boston, Braintree, Burlington, Cambridge, Chestnut Hill, Dedham, Framingham, Hingham, Lynnfield, Peabody and Warwick | www.legalseafoods.com

Considered by many to be the standard for seafood restaurants, Legal Sea Foods offers the highest quality seafood. It’s not a fish tale, but a tale of a family-owned seafood market that spawned a fantastic restaurant chain. Remember, if it isn’t fresh, it isn’t legal!

graduate of Hamilton College, Chef Vellante studied at the French Culinary Institute in New York City. He became Executive Chef of Legal Sea Foods in 1998 and now oversees all culinary operations, developing new recipes and menus as well as managing and training the culinary staff in all the kitchens. Rich earned a Chef 2000 award, was voted “Menu Strategist of the Year” by Restaurant Business and was included among the nation’s Top 50 R&D Chefs by Nation’s Restaurant News. He also recently attended the executive education program at Harvard Business School.

Can you imagine yourself in another career? I think I would be a coach or a teacher. If I can share my knowledge with others to help them progress, I feel like my job has been done at the end of the day. Which is your favorite holiday? Of the three winter holidays, my favorite is Thanksgiving, because it’s the first time the family has gathered in a while. We’re able to go out in the backyard and play football, take in the view of the mountains and enjoy a hearty meal together. Do you have family traditions regarding food, especially dealing with the holidays? Yes, we were raised in an Italian-American family that strictly abided by the “we live to eat” motto! On Christmas Eve, we celebrate the Feast of the Seven Fishes. I contribute two dishes, which have consisted of salt cod, eel, squid, lobster and scallops. When I host Christmas, I always carry on my grandmother’s tradition of hand-making the raviolis. I cut the pasta with the top of a glass, fill it with Ricotta, fold it by hand and crimp the edges of the raviolis with a fork. No machinery is used; it takes quite a while, but is well worth the effort.

Shrimp & Garlic Linguini 1 tablespoon grapeseed oil 6 medium shrimp, peeled and deveined 2 cups sliced mushrooms 1 ⁄4 cup white wine 1 tablespoon lemon juice, fresh squeezed 12 cherry tomatoes, cut in half 4 tablespoons scallions, sliced 1 cup garlic butter Kosher salt and freshly ground pepper, to taste 1 pound dry linguini

1. Place linguine in boiling salted water. Cook until tender.

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2. Heat oil in a large sauté pan. Add shrimp in batches, sear well on both sides and season with salt and pepper. 3. Using the same pan, heat a small amount of oil and sear mushrooms and season with salt and pepper. 4. Add shrimp to mushrooms and deglaze pan with white wine and lemon juice. 5. Add tomatoes and scallions to pan and toss well. 6. Add pasta and garlic butter to pan, toss, turn off heat, and continue tossing to incorporate butter and wine. 7. Divide shrimp and pasta between four plates. Serves 4

Chef’s Tips: • Take the time to get the pan really hot before you start cooking. Get a good sear on the shrimp and make sure the mushrooms are cooked through. • Reduce the ingredients down to achieve a really good pan sauce; it shouldn’t be thin and should hug the pasta tightly.

Photograph by Heath Robbins.

Lobster Bake in a Bag 2 11⁄4 pound lobsters 1 pound soft shell clams (steamers) 1 pound mussels 10 littleneck clams 2 links linguica sausage 4 ears of corn 8 Yukon gold potatoes (medium to small size) 2 Spanish onions 1 can or bottle of your favorite beer Rock weed (optional) 1 ⁄2 cup canola oil or spray can of canola oil 1 large size plain brown paper bag

1. Preheat oven to 375ºF. Oil paper bag inside and out so it absorbs oil (make sure all creases and folds are oiled.) 2. Wash all shellfish to rid of grit and sand and reserve in refrigerator. Put lobsters in freezer to anesthetize them (no more than 20 minutes). 3. In a pot of salted cold water (should taste like the ocean) add potatoes and whole onions. Cook until 3 minutes after water boils. Remove from water and cool. Cut into segments.

4. Assemble lobster bake: place rockweed inside bottom of bag. Place lobsters on top of rockweed, arrange shellfish on and around lobsters. Place corn, potatoes, onions and linguica in bag. Pour beer inside bag over all ingredients. 5. Close bag and place onto sheet tray and cook in oven for 20 minutes. 6. Pull from oven and tear open bag for a homemade clambake steamed in a bag! Serves 4

NORTHEASTFLAVOR.COM

Vermont Creamery 40 Pitman Road, Websterville, Vermont | www.vermontcreamery.com

h, Vermont. Its very name evokes images of idyllic pastures, where animals roam and farmers work their traditional, multi-generational farmlands. Surprisingly, the truth is not too far from this picture perfect moment. The dairy products that come out of Vermont are favored around the country by leading chefs and home cooks alike for their freshness, purity, and downright deliciousness. And this pride of Vermont-made products is evident in the scrumptious products made by the Vermont Creamery. Their book, In a Cheesemaker’s Kitchen, is our “go-to” guide for anything cheese related (and aren’t the best things cheese related?). We’ve chosen two of our favorite recipes, the Warm Toasted Bijou Salad, and the Winter Crème Fraîche Baked Potato Soup, to showcase here. Hope you enjoy them as much as we do.

Warm Toasted Bijou Salad 4 leeks, the white and light-green section only, cut in half lengthwise and washed 1 ⁄2 cup olive oil Salt and freshly ground pepper 1 tablespoon Dijon mustard 3 tablespoons balsamic vinegar 4 Bijou, cut in half horizontally 8 slices French baguette, 3⁄4 inch thick 1 head romaine lettuce, trimmed, washed, and spun 1 cup cherry tomatoes, cut in half

1. Pat dry and toss leeks with a splash of olive oil and season with salt and pepper. Broil in the oven for about 5 minutes until tender but not mushy. Let the leeks cool, then chop thinly and put in a medium-size bowl. 2. Prepare the dressing. Mix together the mustard, vinegar, olive oil, and leeks, and let sit for 4 hours to 1 week. 3. Put a medallion of the Bijou, rind facing up, on each baguette slice and place under the broiler until the cheese is soft to a little runny. The rind should be slightly golden (about 2 to 3 minutes). 4. Serve immediately over mixed greens tossed in the leek vinaigrette and the tomatoes. Serves 4

52 WINTER 2013/2014

Winter Crème Fraîche Baked Potato Soup 5 baked potatoes 4 slices of bacon, chopped 1 small onion, diced 1 ⁄3 cup all-purpose flour 6 cups 1% milk 1 cup sharp Cheddar cheese, shredded 8 ounces crème fraîche 1 teaspoon ground black pepper 3 ⁄4 cup scallions, chopped

Recipes and images reprinted with permission from: In a Cheesemaker’s Kitchen by Allison Hooper and Vermont Butter & Cheese Company, The Countryman Press, 2009.

1. In the oven, bake the potatoes at 400°F for one hour, then peel and mash coarsely. 2. In a large casserole dish, cook the bacon and onions over medium heat until onions are translucent.

3. Sprinkle the flour over the onions and bacon and stir until the mixture starts to bubble. 4. Lower the heat and gradually whisk in the milk until blended. Turn heat back to medium and allow the milk mixture to thicken and come to a slow boil while stirring. 5. Add mashed potatoes and cheese, stirring until the cheese is melted. 6. Lower the heat and add the crème fraîche, black pepper, and half of the scallions. Cook over low heat for about 10 minutes, until hot (do not boil). 7. Place soup in 8 bowls and garnish with remaining scallions and more grated cheese if you like. Serves 8

Winter Crème Fraîche Baked Potato Soup NORTHEASTFLAVOR.COM

L 4th ANNUA Foodie Gift Guide

A Few of Our Favorite Things. . . For birthdays, anniversaries, Valentine’s Day and beyond.

For the “Belly Up to the Bar” Foodies

)Allagash Brewing Company Cookbook Allagash Brewing Company, in Portland, Maine, brews beers in the Belgian style, and their first beer, the Allagash White, remains a perennial favorite. Recently, they published a wonderful cookbook that includes recipes that contain beer, or recipes that will pair well with their awardwinning brews. The recipes reflect flavor profiles from all over the United States, and each recipe is accompanied by beautiful photography by Brian Smestad. $35, www.thebluetree.com/ shop/cookbooks/allagashthe-cookbook.

)Smuttynose Big Beer Subscription Know a beer lover? Of course you do! Why not give them a subscription to one of New England’s best beer companies. Subscription benefits include: • A case each of nine consecutive Big Beer Series releases (or a half case for half-case subscribers). • Big Beer Series glassware • Release Socials for each Series edition. • Automatic enrollment in the Portsmouth Brewery’s Imperial Pint Club. A full case is $485, or a half case is $250. You can get more info at www.smuttynose.com/Subscription-FAQs. html, or you can purchase directly at www.smuttynose .com/2010_big_beer_series_subscr.html.

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*For the Home Cook Who Dreams of Turning Pro: R. Murphy Knives Every chef knows the most important tool in their kitchen is a good set of knives. Chefs have been using, and swearing by, the knives from R. Murphy for over 150 years! Designed for comfort and high performance, and perfect for holiday gift giving, this set includes three essential kitchen knives – 8” chef, 5” fillet, and a paring knife. The handles are made of beautiful Honduran rosewood with shiny brass rivets, and their carbon steel blades are razor sharp and last a lifetime. Made in Massachusetts. $165 for the set, www.rmurphyknives.com.

)For Your Cheesy Foodie Formaticum Cheese Papers What’s a celebration without cheese? We can’t even imagine it. Whether we are hosting the party, or enjoying someone else’s hospitality, cheese always seems to be on the menu, and we are ever so grateful. It’s important to remember that cheese is alive (well, the bacteria in cheese are) and it needs to breathe. Instead of wrapping your cheese in plastic wrap, which will speed up spoilage, store your cheese in these cheese papers from Formaticum. These specially designed papers will keep your cheese fresh and mold-free for weeks. It’s a perfect hostess gift, too. From $9/set. www.formaticum.com, and at leading retailers like Wegman’s, Dean and Deluca, and Whole Foods.

*For the “Hard to Buy For” Foodie Philbrick’s Gift Basket We all have someone on our gift-giving list that is hard to buy for. Either they have everything, they are a bit fussy, or you just don’t have any clue what to get. Maybe you’re limiting yourself; instead of one item, why not try several? The gift baskets from Philbrick’s Fresh Market are made to order, are customizable, and contain only the highest quality products. You can find more details at www. philbricksfreshmarket.com, or call them in Portsmouth (603) 422-6758.

Great Cookbooks for the DIY Foodies — Simply New England by Daniel Bruce Award-winning chef Daniel Bruce really gets New England; while his resume is impressive, with his culinary education from Johnson and Wales, and stints at the 21 Club and Le Cirque, this New Hampshire-born chef understands what cooking in New England really means. In the Northeast, we don’t really have the patience for overly stuffy, frou-frou recipes with exotic, expensive and unattainable ingredients that take hours to cook and plate. Instead, we prefer good, hearty and healthy cooking we can take pride in preparing and enjoying with family and friends. There are over 125 fabulous recipes, and mouthwatering imagery in this wonderfully honest cookbook. $35, www.amazon.com.

Family Celebrations with the Cake Boss by Buddy Valastro Buddy’s latest book will make your holiday party planning and cooking so much easier, not to mention delicious! No matter what kind of feast your cooking this holiday season, Buddy has you covered. With his experience of cooking for his big, close-knit family, this book is specifically written to help take the stress out of entertaining. Featuring 100 recipes, from kid-friendly appetizers to comfort foods that combat cabin fever, and of course, a whole slew of desserts that are as beautiful as they are enticing, this cookbook will be your go-to celebration book for years to come. $30, www.amazon.com.

Sara Moulton’s Everyday Family Dinners by Sara Moulton Here at Northeast FLAVOR, we’re privileged to meet a lot of chefs, from guys across the street, to those who have become celebrities. And one of the nicest chefs we have met is Sara Moulton. She’s so nice, she’s agreed to be a member of our advisory panel! Before all of those discussions, however, was this cookbook; we loved it. It’s a perfect book to help tweak your everyday fare into something a little more special. Easy to follow and delicious, these recipes are sure to please everyone in your family. $35, www.amazon.com.

56 WINTER 2013/2014

Recipes from the Road: Smash Mouth by Steve Harwell, Paul DeLisle, and Robert Hayes We love this cookbook from the rock band, Smash Mouth. This is not your every-day, run-ofthe-mill, staid cookbook (shocking!), but rather, it’s part tour memoir, part cookbook. Since most of us don’t know what it’s like to tour the world with a rock band, hanging around with celebrities, this book gives us some great peeks into that world. And, of course, the band eats out all the time while traveling, and they accumulated some of the best recipes from some great restaurants they found on the road. Some are fun, some are nonsense, but it’s a great read for the rock and roller in your life. $25, www.amazon.com.

Cotton Cocktails by Jeffrey and Peaches Paige When we’re in the Manchester, New Hampshire area, we always try to stop by Cotton in the historic Millyard district for at least a drink; the good days are when we can stay for a whole meal! The restaurant is casually upscale and welcoming, with great, attentive service that matches the wonderful food. And since Cotton has been voted to have the best Martinis in New Hampshire year after year, we were very excited to hear that Cotton has collaborated with photographer Brian Smested to create a wonderful mixology book, combining delicious drink recipes with stunning photography. This is a great addition to any home library. $25, www.thebluetree.com/shop/cookbooks/ cotton-cocktails

*For Your Foodie Darlin’ This elegant necklace sports a knife, fork and spoon in either sterling silver or 14 carat gold. Designed exclusively for Northeast FLAVOR, this keepsake and conversation piece was first crafted in solid recycled gold by master jeweler David Virtue for FLAVOR editor, Jean Kerr. “It’s my good luck charm,” she says. It can be yours, too. Each utensil is approximately one inch long. Opt for 14-carat gold with an 18 inch, 14-carat gold-filled chain, or sterling silver with a solid silver chain. Available only from www.northeastflavor.com,14-carat gold: $399; Sterling silver: $179. See his other collections at www.davidvirtue.com.

)For Your Nostalgia Lover Robert McCloskey: A Private Life in Words and Pictures Robert McCloskey is a true New England treasure. The author of eight children’s books, he’s best known for Blueberries for Sal, and, of course, Make Way for Ducklings. Any fun trip to Boston is incomplete without going to the Public Gardens to see the duck statues. During the holidays, the ducks even sport Santa hats! Jane, his youngest daughter, wrote this book, and provides us with some insight to the man behind the image. Also included in this book are wonderful illustrations, some that have never been seen by the public. $24.95, www.amazon.com.

For Every Foodie! Visit our website to treat yourself or a friend to Northeast FLAVOR Magazine! Available in print and digital formats for the iPad, Mac and PC.

SAVE 37% OFF the newsstand price!

Just $15 for four issues With each subscription ordered, we’ll donate $1 to food charities in New England.

www.northeastﬂavor.com NORTHEASTFLAVOR.COM

Continued from page 14

Robert’s Maine Grill Allagash Beer Battered Fried Lobster ner up 1st run ine 013 Ma at the 2 the f o f e h C Lobster o petiti n! Year Com

For the Lobster Sauce

Steam a 11⁄2 pound lobster for about 9 minutes. Remove all meat from lobster and save for frying. Reserve the shells for the sauce. 1 large onion 2 celery stalks 2 medium size carrots 4 sprigs of fresh thyme 2 bay leaves 3 cloves of garlic 2 tablespoons of tomato paste 4 ounces of sherry 1 ounce of olive oil 1 quart of cold water

1. In medium size saucepot, heat the olive oil until smoking. Add lobster shells and cook until oil has taken on a reddish color.

2. Add vegetables and herbs and sauté until they become soft. Add tomato paste and sauté for 3 minutes. 3. Deglaze with sherry and reduce by half. Add water and let simmer for 3 hours. 4. Strain mixture and return to heat until reduced by half. If sauce is still runny, you can thicken with a tablespoon of roux. 5. Season with salt and pepper. To finish and plate

1. Fry lobster by dredging in flour then in beer batter (recipe on page 14). Place in a 350ºF fryer for about 2 minutes. 2. Place tomato sauce on large plate followed by mashed potatoes and sautéed Swiss chard. Pour lobster sauce around the edge. Place fried lobster in the middle and garnish with micro greens. Serves 2

58 WINTER 2013/2014

PORTSMOUTH Continued from page 18

M Ki McKinnon’s ’ S Super Butcher Shop can boast being eing one of the top sellers of Certified Angus Beef® in the United States!

Check out our EXPANDING NDING SELECTION

Pumpkin Indian Pudding Is there any more quintessentially New England dessert than Indian pudding? Personally, I like it straight from the oven, in a bowl with a scoop of vanilla ice cream. I added the pumpkin because it contributes both moistness and flavor and deepens the already appetizingly orangey color of the dish. 4 cups whole milk 1 ⁄4 cup (1⁄2 stick) butter 1 ⁄2 cup cornmeal, white or yellow 1 cup pumpkin puree (canned is fine) 4 eggs 1 ⁄4 cup sugar 3 ⁄4 cup dark molasses 1 teaspoon cinnamon 1 teaspoon nutmeg 1 ⁄4 teaspoon salt

1. Preheat the oven to 350°F. 2. In a large saucepan, bring the milk and butter to a gentle boil. Slowly whisk in the cornmeal. Simmer for 1 minute. Remove from the heat. Let cool for 15 minutes. 3. In a large bowl, combine the pumpkin puree, eggs, sugar, molasses, cinnamon, nutmeg, and salt. Pour in the cornmeal mixture and mix until smooth. 4. Pour the pudding into a buttered 9”x 9” baking dish. Place the dish into a larger roasting pan. Place the pan into oven. Pour in boiling water so that the water comes a quarter of the way up the sides of the dish. 5. Bake for 60 minutes. Remove from the oven and serve immediately with vanilla ice cream. Serves 8

off ALL NATURAL, NATURAL ORGANIC & GLUTEN FREE Grocery, Dairy, Frozen, Produce, Deli, Prepared Food and Meat Items! McKinnon’s has it all !

2454 LLafayette f tt Rd Rd. Portsmouth, NH 03801 (Right next to Water Country)

www.shopmckinnons.com NORTHEASTFLAVOR.COM 59 Also in Salem, NH - Everett, MA - Danvers, MA

Continued from page 41

Muse is a fine dining restaurant by Jonathan Cartwright, one of New England’s most celebrated chefs. The restaurant offers a modern take on traditional European cuisine in an environment that carefully combines fresh contemporary décor with a classical elegance that defines the iconic Vanderbilt Grace hotel in the heart of Newport.

Tradition with a modern touch The Vanderbilt Grace, 41 Mary Street, Newport

(401) 846-6200

www.gracehotels.com/vanderbilt

Baked Onion Apple Cider Soup with Smoked Cheddar Cheese Gratinee 1 stick unsalted butter 5 medium onions, peeled and thinly sliced 4 cups beef stock or low sodium canned beef broth 4 cups fresh apple cider 2 level teaspoons minced fresh thyme 1 ⁄4 cup light brown sugar (omit if cider is sweet enough) Kosher salt and freshly ground black pepper, to taste Butter as needed for spreading 6– 8 slices of French bread, cut 1⁄4-inch thick 6– 8 slices of Gruyere or Swiss cheese 2 cups grated smoked Vermont Cheddar cheese or Vermont Sharp Cheddar cheese

1. In a large saucepan, melt the butter over medium-low heat. Add the onions and cook until well caramelized, about 20 to 30 minutes, taking care not to burn them. 2. Add the stock, cider, and thyme, bring the soup to a boil, then lower the heat and simmer the soup for 11⁄2 hours. Skim the top of the soup periodically. 3. Season the soup with the brown sugar, if needed, and salt and pepper. (The soup may be made up to this point a day ahead and kept covered in the refrigerator.) 4. To make the croutons, lightly butter the slices of French bread and broil until lightly toasted on both sides. 5. To serve: Preheat the oven to 400ºF. 6. Place 6 to 8 ovenproof soup cups or crocks in a large roasting pan and fill them with the hot soup. Pour hot water into the roasting pan to come halfway up the sides of the cups/crocks. 7. Top each cup/crock of soup with a crouton, a slice of Gruyere cheese, and 1⁄3 to 1⁄4 cup of grated smoked Cheddar cheese. Bake the soup until the cheese is lightly golden brown and the soup is hot and bubbly. Serve immediately. Serves 6 to 8

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Continued from page 30

The Wolfeboro Inn & Wolfe’s Tavern

Wolfeboro, NH • wolfeboroinn.com

For the rice 2 confit duck legs, meat removed from bones — can be purchased at a fine foods store 1 tablespoon shallots, minced 2 cups various mushrooms (shiitake, beech, cremini, etc.) 2 cups seasonal vegetables 1 teaspoon garlic, minced 3 cups Himalayan red rice (about 11⁄2 cups raw), cooked

1. Heat a large sauté pan or skillet until hot. Add two tablespoons of the reserved duck fat and the duck confit, stir, breaking up the duck confit as it heats. 2. Lower heat to medium and add the shallots and mushrooms. Season with salt and pepper. Allow to cook until the mushrooms start to caramelize. 3. Add the seasonal vegetables and garlic and cook until you can smell the garlic. 4. Add the rice, and continue to stir so the rice does not stick; season with salt and pepper. 5. Keep the rice hot and set aside. To finish 2 tablespoons orange marmalade 2 tablespoons pomegranate syrup

1. Place duck breasts, meat side down, into the hot pan and allow to cook until medium rare, about 5 minutes. Remove from heat and allow to rest. 2. While the duck is resting, check the rice to make sure it is hot. Divide onto two plates. 3. Slice the duck breast thinly against the grain of the meat and place next to the rice. 4. Garnish with orange marmalade, pomegranate syrup and your favorite sprouts. Serves 2

The Exeter Inn & Epoch Restaurant & Bar Exeter, NH • theexeterinn.com

Eagle Mountain House & Eagle Landing Tavern Jackson, NH • eaglemt.com

The Centennial Hotel & Granite Restaurant & Bar

Concord, NH • thecentennialhotel.com

The Orchards Hotel & Gala Steakhouse

Williamstown, MA • orchardshotel.com

The Ethan Allen Hotel & Fairfields Restaurant

Danbury, CT • ethanallenhotel.com

Boutique properties as distinctive as the towns we serve. Affordable award-winning restaurants that will surpass expectations.

www.haycreekhotels.com

NORTHEASTFLAVOR.COM

Pear Salad continued from page 42

1. Preheat oven to 400°F. Lightly butter a baking sheet. Cut pears in half. Partially slice each half lengthwise (leaving about 1⁄2 inch at the narrow end intact, so pears can be fanned later). 2. In a small bowl, whisk together honey, white wine, and lavender. Brush pears on both sides with honey mixture and place on baking sheet. Drizzle any remaining honey mixture over top. Bake at 400°F for 15 to 20 minutes, until pears are tender and have browned a little. Remove from oven and allow to cool. 3. Divide Boston lettuce leaves evenly over four large salad plates. Place a pile of frisee leaves over Boston leaves. Sprinkle crumbled goat cheese, hazelnuts, and blueberries evenly over frisée. Drizzle with blueberry yogurt dressing. Sprinkle each salad lightly with salt and freshly ground black pepper. 4. Fan each pear half and place one on top of each salad. Place an edible flower on top of each pear. Serve immediately. Serves 4 For the blueberry yogurt dressing 1 pint Maine blueberries 1 tablespoon fresh lemon juice 3 tablespoons honey 2 cups plain Greek yogurt 2 tablespoons cider vinegar

Place all ingredients in a blender and blend until smooth. Makes about 31⁄2 cups Beef Short Rib continued from page 43

Yukon Gold & Turnip Mash 3 cups diced, peeled turnip (3 to 4 small turnips) 8 cups diced, peeled Yukon Gold potatoes (5 to 6 medium potatoes) 6 tablespoons butter, diced 1 tablespoon finely minced shallot 1 tablespoon minced parsley Salt, to taste

1. Place turnips in a large stockpot and cover with water. Bring to a boil, then reduce heat and simmer 30 minutes. Add potatoes and simmer 20 minutes more, until turnips and potatoes are tender. Drain turnips and potatoes and return them to the stockpot. 2. Add butter, shallots, parsley, and salt, and mash by hand with a potato masher until most of the lumps are gone and butter is melted. Serve immediately. Serves 4 to 6

62 WINTER 2013/2014

Chicken Milanese continued from page 21

Big Tastings Grand Vintner’s Dinners Flight Nights Winemakers Guests Chefs Bubbles & Jazz Brunches Shell-Shocked, an Oyster & Wine Celebration 1. Toss arugula and cherry tomatoes in a mixing bowl. 2. Dress with olive oil and vinegar to your desired liking. 3. Season and flavor with herbs, lemon juice, salt and pepper. For the asparagus 1 ⁄4 bunch asparagus Salt, as needed Olive oil, as needed

1. Bring a pot of salted water to a boil (should taste like sea water). Trim woody end of the asparagus away. 2. Blanch asparagus in boiling water for 20 seconds, and move to an ice bath. 3. Chill in ice water for 30 seconds, and remove. 4. Toss asparagus in olive oil and grill until it is hot and cooked through.

603.422.7322

WinterWineFestival .com

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For the roasted potatoes 3 small red skinned potatoes Olive oil, as needed Kosher salt and black pepper, to taste Chopped fresh thyme, as needed

1. Preheat oven to 350ºF. 2. Wash potatoes and cut in half. 3. Toss in olive oil with salt and pepper until coated. 4. Roast flesh side down for 30 minutes. Potatoes should be golden brown, crispy and fork tender. 5. Toss while hot with thyme and serve with chicken and asparagus. Serves 1

Introducing Upstairs at Massimo’s. Grab an italian leather bar stool and taste a fresh approach to small plate cuisine. 63 Penhallow Street, Portsmouth, NH 603.436.4000 | www.RistoranteMassimo.com

* NORTHEASTFLAVOR.COM

Continued from page 46

Curried Salmon with Lobster You’ll need a trip to the Asian grocer for these recipes, but it will be SO worth it!

FINE FOODS BRIGHT FLAVORS CRAFT DRINKS

7 ounce salmon steak, cut a pocket for the lobster meat 2 Maine lobster claws, cooked 1 ⁄4 cup red curry cream (recipe follows) 1 ⁄2 cup green curry sauce (recipe follows) 1 teaspoon yellow curry sugar (recipe follows) 1 teaspoon vegetable oil Salt and pepper, to taste For the red curry cream 1 teaspoon red curry paste 1 teaspoon heavy cream Salt and pepper

1 white onion, roughly chopped 1 leek stalk, white part only, roughly chopped 3 celery stalks, roughly chopped 5 kaffir lime leaves, leave whole 1 thai chili pepper, roughly chopped 2 carrots, peeled, roughly chopped 2 white potatoes, peeled, roughly chopped 1 ⁄4 cup green curry paste 11⁄2 cups canned coconut milk 1 pint + 1 cup water 1 ⁄2 cup vegetable oil Salt and pepper, to taste

1. Place heavy stock pot on high heat and add galanga root, lemon grass, white onions, leeks, celery, and 1⁄4 cup vegetable oil. 2. Caramelize the vegetables and add lime leaves, chili pepper, carrots and green curry paste. Continue to caramelize and add the rest of vegetable oil. 3. Add coconut milk and water and bring to a boil. Once it has boiled, add potatoes and turn down the heat to a simmer. It will take about 11⁄2 to 2 hours for the vegetables to break down. 4. Once the potatoes start to break down, pull pot from heat and strain all the vegetables. Remove the lime leaves and lemon grass from the mixture and discard. Place vegetables on pan and let cool. Place liquid in a container to cool. To cook the salmon and assemble

1. In a bowl, combine red curry paste and cream. 2. Whip mixture until well blended. 3. Set aside. For the yellow curry sugar 1 teaspoon yellow curry powder 1 teaspoon yellow curry paste 2 tablespoons brown cane sugar

Combine all ingredients.

588 Wentworth Road New Castle, NH 03854 603.422.7322 www.wentworth.com

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For the green curry sauce This will make more curry sauce than needed for one serving, but will keep well refrigerated. Try it over rice with steamed vegetables.

1. In a saucepot, add the red curry cream and the lobster meat and bring to a simmer. 2. While that simmers, dust the top of the salmon with the yellow curry sugar. Place a nonstick sauté pan on med high heat, add oil, and place salmon sugared side down. Cook on one side for 2 to 3 minutes and remove. 3. Stuff lobster meat inside the pocket of the salmon and place salmon back in nonstick pan for 2 to 3 minutes more. Remove from pan and set aside. 4. Add the green curry sauce to the sauté pan and heat. 5. Ladle the heated green curry sauce into a shallow bowl. Place the salmon on top of the sauce and serve. Serves 1 to 2

1 tablespoon galangal root, skin removed, small dice 1 lemongrass stalk, roughly chopped

Continued from page 35

Rosemary and Garlic Broiled Lobster with Lobster Risotto 8 tablespoons unsalted butter, softened 2 tablespoons finely chopped rosemary 11⁄2 teaspoons crushed red chili flakes 4 cloves garlic, finely chopped Zest of 1 lemon Kosher salt and freshly ground black pepper, to taste 1 live lobster (about 1 to 11⁄2 pounds) 1 ⁄4 cup olive oil

1. Combine butter, rosemary, chili flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. 2. Using a cleaver, split lobster in half lengthwise. Discard the tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle with oil, and season with salt and pepper. 3. Set broiler to low. Cook for 3 minutes, then spread rosemary garlic butter mixture over lobster meat. Continue cooking for 3 to 5 minutes until lobster meat is opaque. 4. Set aside to use with risotto recipe (below). For the lobster risotto Meat of broiled lobster (recipe above) 2 cups Arborio, Carnaroli, or other short-grain rice 4 tablespoons olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 tablespoon chopped flat leaf parsley Large pinch of saffron 1 ⁄4 cup white wine 1 quart lobster (or fish or chicken) stock Salt, to taste

1. Take half the lobster meat and chop it finely; set aside. Crush the saffron into the white wine and stir. 2. In a heavy, medium-sized pot, heat the olive oil over medium-high heat and sauté the shallots for 2 to 3 minutes; do not let them color. Add the garlic and the rice and stir well for about a minute. 3. Add the finely chopped lobster meat, about a 1 ⁄4 teaspoon of salt and the white wine/saffron mixture and stir to combine. Bring to a boil. 4. Stirring frequently (about once every 90 seconds or so), let the white wine boil down. Turn the heat to medium and start adding the lobster stock about 1⁄2 cup at a time, stirring all the while. 5. Cook until rice is al dente. Add the rest of the lobster meat and the parsley; add salt if needed. Serve hot. Serves 4

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Beef Daube continued from page 13 For the Yorkshire pudding 1 ⁄2 pound all-purpose flour 21⁄2 ounces whole milk 5 eggs 1 ⁄2 teaspoon kosher salt Pinch of white pepper 6 ounces duck fat, melted 6 ounces Bayley Hazen Blue Cheese, sliced into 1-ounce portions

1. For the Sachet, wrap ingredients in cheesecloth and secure with butcher’s twine. 2. For the Beef Daube, marinate beef, with wine, vegetables and sachet in a non-reactive bowl covered with plastic wrap for 12 to 24 hours. 3. Preheat oven to 325°F. Remove beef from marinade, reserving liquid and vegetables. Season beef with salt and pepper. Place flour in a shallow pan and coat beef in flour. Heat duck fat and vegetable oil in a large braising pan over medium-high heat. Sear beef on all sides, add vegetables and deglaze

pan with reserved marinade. Add tomato sauce and olives, and add enough beef stock to cover beef (all of the stock might not be necessary, depending on the size of pot). Return to a simmer, cover and bake in oven for 2½ to 3 hours or until meat is tender. (Remove cover for the last half hour to thicken the sauce if desired). Remove from oven and reserve warm. 4. For the Yorkshire pudding, preheat oven to 450°F. Whisk ingredients together in a medium bowl until smooth. Heat a muffin or popover pan in hot oven for 5 minutes. Remove from oven and pour one ounce of duck fat into each portion, and fill 2⁄3 of portion with Yorkshire pudding batter. Working quickly, place a portion of blue cheese in center of each portion. Bake for 10 minutes or until the pudding is golden, light, and not doughy inside. 5. To plate, serve each bowl of beef daube with Yorkshire pudding fresh out of the oven. Serves 6

Osso Bucco continued from page 34

3. Mixing frequently, sauté vegetables in pork drippings for about 5 minutes or until vegetables are tender. Return shanks to pot and add remaining ingredients, making sure shanks are completely covered in liquid. 4. Place pot in the oven and braise for about 4 to 5 hours, or until fork tender. For the roasted winter vegetables 1 ⁄2 pound carrots, peeled and cut into large chunks, about 11⁄4 inch 1 ⁄2 pound parsnips, peeled and cut into large chunks, about 11⁄4 inch 1 large sweet potato peeled and cut into large chunks, about 11⁄4 inch 1 small butternut squash, seeded,

peeled and cut into large chunks, about 11⁄4 inch 3 tablespoons good olive oil 11⁄2 teaspoons kosher salt 1 ⁄2 teaspoon freshly ground black pepper 2 tablespoons chopped flat-leaf parsley

1. Preheat the oven to 425ºF. 2. Place all the cut vegetables in a single layer on two baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. 3. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. 4. Sprinkle with parsley, season to taste, and serve hot with osso bucco on top. Serves 4

More than 9 0 NEW recipes!

Recipes * Recipes can be found at www.northeastflavor.com Sauces and Dressings, continued

Soups and Starters Baby Iceberg Wedge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baked Onion Apple Cider Soup . . . . . . . . . . . . . . . . . . . . . . Buffalo Chicken Bites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Butternut Squash-Apple Bisque . . . . . . . . . . . . . . . . . . . . . . Honey Roasted Anjou Pear Salad . . . . . . . . . . . . . . . . . . . . Mussels Provençal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Red Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roasted Pumpkin and Fennel Bisque . . . . . . . . . . . . . . . . Spinach and Artichoke Dip . . . . . . . . . . . . . . . . . . . . . . . . . Warm Toasted Bijou Salad . . . . . . . . . . . . . . . . . . . . . . . . . . Winter Crème Fraîche Baked Potato Soup . . . . . . . . . . .

page 36 page 60 page 31 page 11 page 42 page 16 page 28 page 47 page 25 page 52 page 53

Main Courses Allagash Beer Battered Fried Lobster . . . . . . . . . . . . . . . . page 14 Apple and Sausage Stuffed Pork Loin . . . . . . . . . . . . . . . . . . . . . Beef Daube with Blue Cheese Yorkshire Pudding . . . . . page 13 Braised Boneless Short Ribs with Roasted Garlic and Root Vegetable Mash . . . . . . . . . . . . . . . . . . . . . . . . . page 10 Braised Pork Osso Bucco with Roasted Winter Vegetables . . . . . . . . . . . . . . . . . . . . . . . page 34 Braised Rabbit with Gnocchi . . . . . . . . . . . . . . . . . . . . . . . . page 12 Charbroiled Kansas City Sirloin . . . . . . . . . . . . . . . . . . . . . page 21 Chicken Milanese with Arugula Salad, Asparagus and Roasted Potatoes . . . . . . . . . . . . . . . . . . page 21 Curried Salmon with Lobster . . . . . . . . . . . . . . . . . . . . . . . page 64 Duck Shepherd’s Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 39 French-Canadian Shepherd’s Pie . . . . . . . . . . . . . . . . . . . . page 22 Fried Chicken with Mac n’ Cheese, Spinach and Cranberry Bourbon Sauce . . . . . . . . . . . . . . . . . . . . page 27 Grilled Lamb Ribeye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 37 Herb Marinated Grilled Salmon Salad . . . . . . . . . . . . . . . page 20 Lobster Bake in a Bag . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 50 Lobster Carbonara . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 49 Pan Seared Haddock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 15 Pumpkin Seed Crusted Scallops with Mascarpone Cream, and Pomegranate Raspberry Sauce . . . . . . . . page 26 Rigatoni with Sausage, Marinated Peppers and Ricotta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 48 Roasted Chicken with Roasted Red Potatoes . . . . . . . . . . . . . . Roasted Garlic and Smoked Chedder Rotini and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 38 Rosemary and Garlic Broiled Lobster with Lobster Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 65 Seared Scallop Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 17 Shrimp and Garlic Linguini . . . . . . . . . . . . . . . . . . . . . . . . . page 50 Smoked Porter-Braised Beef Short Ribs with Yukon Gold and Turnip Mash . . . . . . . . . . . . . . . . page 43 Spiced Breast of Duck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 30 Spicy Short Rib . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 47

Sauces and Dressings Blueberry Yogurt Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . Brown Sugar Thyme Vinaigrette . . . . . . . . . . . . . . . . . . . . . Cranberry Bourbon Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . Creamy Gorgonzola Dressing . . . . . . . . . . . . . . . . . . . . . . . .

page 62 page 20 page 27 page 36

Green Curry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lobster Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Maître d’Hotel Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Marscarpone Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pomegranate Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . Spice Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

page 64 page 58 page 21 page 26 page 26 page 30

Sides Apple and Sausage Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Arugula Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 21 Braised Winter Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Candied Yams with Baby Marshmallows . . . . . . . . . . . . . page 23 Lobster Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 65 Mac n’ Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 27 Pancetta Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 36 Pine Nut Brittle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 36 Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 37 Roasted Red Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roasted Root Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roasted Winter Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . page 66 Root Vegetable Mash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 10 Yukon Gold and Turnip Mash . . . . . . . . . . . . . . . . . . . . . . . page 62 Yorkshire Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 66

* *

Sweets Boston Cream Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 18 Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 29 Candied Pecans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 45 Carrot Cake Cupcakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 44 Chocolate Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 18 Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 44 Custard Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 32 Grand Marnier Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 24 Grand Marnier Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 25 Lemon Curd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 25 Pie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 32 Pumpkin Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 33 Pumpkin Indian Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . page 59 White Chocolate Cupcake Cups . . . . . . . . . . . . . . . . . . . . . page 45

Cocktails Autumn Breeze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 8 Baked Golden Apple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 9 Brownstone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 8 Falling Leaves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 8 Ginger Spiced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 9 Holiday Milk Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 8 I’m Dreaming of a White Cosmo . . . . . . . . . . . . . . . . . . . . . . page 9 Kahlua Pumpkin Martini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 9 Key Lime Pie Martini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 9 Red Stag Nog . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 41 The Ripe Punchbowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 71 Royal Godiva . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 41 Snowball Fight. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 8 Sparkling Sunrise. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 8 NORTHEASTFLAVOR.COM

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(207) 363-3850 8 Stage Neck Rd., York Harbor, ME NORTHEASTFLAVOR.COM

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Allagash Brewing Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Anneke Jans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Ariston . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Boston Harbor Hotel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover The Centennial Hotel, and Granite Restaurant & Bar . . . . . . . . . . . . . . . . . . . . . . . . 61 Chez Boucher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Copper Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Cotton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Downeast Properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Drew’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Eagle Mountain House and Eagle Landing Tavern . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 The Ethan Allen Hotel and Fairfields Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 The Exeter Inn and Epoch Restaurant & Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Expert European Skin Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Formaticum Cheese Paper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Galley Hatch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Grill 28 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Hay Creek Hotels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 The Library Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69, 72 McKinnon’s Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Mohegan Sun WineFest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 The Mountain Club on Loon Resort and Spa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Muse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 New Hampshire Liquor Commission . . . . . . . . . . . . . . . . . . . . . . . . . Inside Back Cover Ocean Properties/Salt Kitchen and Bar at Wentworth by the Sea . . . . . . . . . . . . . . . 64 The Orchards Hotel and Gala Steakhouse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Pete & Gerry’s Organic Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inside Front Cover Popovers on the Square . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Portsmouth Brewery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 R. Murphy Knives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Ripe Bar Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Ristorante Massimo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63, 69 Robert’s Maine Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Sara Moulton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Stage Neck Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Surf Restaurant and Sushi Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Vermont Creamery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Wellington Room . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Wentworth Wine Festival . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 The Wolfeboro Inn and Wolfe’s Tavern . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 York Harbor Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65

CREDITS:

ROUTE 1 KITTERY, MAINE

P.8-9: Holiday Milk Punch and Baked Golden Apple recipes courtesy of Horizon Beverage; Snowball Fight, Autumn Breeze, Brownstone, Falling Leaves, Kahlúa® Pumpkin Martini, Ginger Spiced and I’m Dreaming of a White Cosmo recipes and photographs provided courtesy of Pernod-Ricard on behalf of Southern Wine and Spirits; Key Lime Martini and Sparkling Sunrise recipes courtesy of Martignetti; background by Subbotina Anna/Bigstock.com, 10-11, 14-15 & 58, 24-27, 30-31 & 61, 34-35 & 65, 38-39, 42-43 & 62, 46-47 & 64, 55 (bottom): Photographs by Tim Sullivan, food styling by Candace Perreault PP. 12-13 & 66: Photographs courtesy of Ocean House PP.16-17: Photographs by Patrick McNamara courtesy of York Harbor Inn PP.18-19 & 59: Photographs courtesy of Boston Harbor Hotel PP.20-21 & 63: Photographs courtesy of The Mountain Club on Loon Resort and Spa PP.22-23, 28-29: Photographs by Tim Sullivan; recipe preparation and food styling by Candace Perreault (with assistance from Jeffrey Blake Palmer) P.32-33: Photographs courtesy of Pete & Gerry’s PP.36-37: Photographs by Mike Perlman PP.44-45: Photographs courtesy of Copper Door PP.48-49: Photographs courtesy of the Kenne-bunkport Resort Collection P.54-57: Photographs courtesy of product manufacturers.

Handcrafted Never frozen, Never heated

100 Percent Legit

Coming next issue. . .

Look for our Spring issue on newsstands in March! Until then, be sure to visit www.northeastﬂavor.com for new and seasonal stories, recipes and our ﬂavor of the month!

Photograph courtesy of America's Test Kitchen.

* Rediscover deep sea scallops * Great weekend cooking schools * Sharpen your knife skills * Montreal’s Festival of Lights * Meet Chris Kimball at America’s Test Kitchen * And, our first ever kitchen design section

pa mper yourself... Since 1986 we have been the New Hampshire Seacoast area's premier personal care spa, offering skincare treatments in the European tradition

The Ripe Punch Bowl (Fresh, Spiced, And Spiked) 2 – Limes, cut into wheels 2 – Oranges, cut into wheels 10 – Cinnamon Sticks 1 – Cup of Cherries 8oz – Gold Rum 1 – Bottle RIPE Agave Punch Bar Juice 1 – 750ml Mionetto Prosecco Garnish with Lime & Orange Wheels, Cinnamon Sticks & Cherries Combine cinnamon sticks, cherries, limes, and oranges in a large punch bowl. Add the Rum and Ripe. Refrigerate for a few hours. Just before serving, add the Prosecco

“I completely recommend Jamie!...” “Simply put, best products and the best results...”

JAMIE BELILAH Expert European Skincare

Check out our five star reviews!

Find Ripe in the produce section at

603-430-0005 www.experteuropeanskincare.com

Pressed daily in New Haven, CT.

drinkripe.com NORTHEASTFLAVOR.COM

The Best Steak House on the Seacoast Enjoy fine dining surrounded by the elegance of an era gone by. Best Steakhouse & Top 25 Restaurant Four Years In A Row & Best Business Lunch 2012 by readers of Taste Magazine

The Library Restaurant a steak house est. 1975

(, (' (! ,# +, *+ $' & *$ . +)-$* " /$'

401 State Street Portsmouth, NH 603-431-5202 www.libraryrestaurant.com

boston harbor hotel

@harborhotel

bostonharborhotel