Notes from a Maine Kitchen: Seasonally Inspired Recipes by Kathy Gunst

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  • Pan-fried, cornmeal-coated Maine smelts (page 18)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Main course; Winter; American
    • Ingredients: smelts; stone ground yellow cornmeal
    • Accompaniments: Better than tartar sauce
    show

  • Better than tartar sauce (page 19)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

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  • Parsleyed potatoes (page 21)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Side dish; Winter; American; Vegetarian
    • Ingredients: potatoes; parsley
    show

  • Chicken stew with bacon, baby onions, and crimini mushrooms (page 22)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Stews & one-pot meals; Main course; Winter; American
    • Ingredients: bacon; leek; scallions; pearl onions; carrots; thyme; flour; whole chicken; dry red wine; bay leaf; parsley; crimini mushrooms
    show

  • Maine shrimp, haddock, and Jerusalem artichoke winter chowder (page 24)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Soups; Main course; Winter; American
    • Ingredients: bacon; thyme; potatoes; Jerusalem artichokes; milk; cream; haddock; parsley; cayenne; Maine shrimp
    show

  • Winter salad of balsamic-glazed turnips and baby greens (page 31)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Salads; Side dish; Winter; American; Vegetarian
    • Ingredients: turnips; balsamic; yogurt; mixed baby greens
    show

  • Maine crab cakes (page 32)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Main course; Winter; American
    • Ingredients: scallion; fresh ginger; chives; crabmeat; egg; panko; lemon zest
    • Accompaniments: Better than tartar sauce
    show

  • Lamb burgers with chopped walnuts, mint and yogurt (page 33)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Main course; Winter; American
    • Ingredients: ground lamb; scallion; yogurt; walnuts; mint; cilantro
    show

  • Roasted root vegetable salad with basil vinaigrette and crumbled feta (page 34)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Salads; Dressings & marinades; Side dish; Winter; American; Vegetarian
    • Ingredients: carrots; parsnips; basil; feta
    show

  • Rich dark-chocolate tart with Maine sea salt (page 36)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Pies, tarts & pastries; Dessert; Winter; American
    • Ingredients: amaretti cookies; heavy cream; bittersweet chocolate; eggs; sea salt crystals; toasted coconut flakes
    show

  • Triple chocolate and macadamia nut biscotti (page 38)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Dessert; Winter; American
    • Ingredients: raw macadamia nuts; flour; sugar; cocoa powder; eggs; semisweet chocolate chips; oranges
    show

  • Maple cheesecake with maple-ginger crust (page 46)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Cheesecakes; Dessert; Spring; American
    • Ingredients: gingersnaps; unsalted butter; maple syrup; cream cheese; eggs; sour cream; ground ginger; walnut halves
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  • Whipped maple butter (page 47)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Dips, spreads & salsas; Spring; American; Vegetarian
    • Ingredients: unsalted butter; maple syrup
    show

  • Grilled salmon with maple glaze and sea salt (page 48)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Grills & BBQ; Main course; Spring; American
    • Ingredients: maple syrup; salmon; sea salt crystals
    show

  • Roasted parsnips and carrots with maple glaze (page 51)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Side dish; Spring; American; Vegetarian; Vegan
    • Ingredients: carrots; parsnips; maple syrup
    show

  • Sautéed scallops with parsnip puree (page 52)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Main course; Spring; American
    • Ingredients: parsnips; creme fraiche; orange zest; sea scallops; flour; dry white wine; chives
    show

  • Spiced parsnip cupcakes with maple cream cheese frosting, toasted walnuts, and crystallized ginger (page 54)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Frostings & fillings; Cakes, small; Dessert; Spring; American
    • Ingredients: walnuts; flour; crystallized ginger; cinnamon; ground ginger; ground nutmeg; allspice; eggs; buttermilk; parsnips; cream cheese; unsalted butter; maple syrup
    show

  • Fried eggs in olive oil with fresh chive oil drizzle (page 59)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Spring; American; Vegetarian
    • Ingredients: eggs; toast; chives; olive oil
    show

  • Chive oil (page 59)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Dressings & marinades; Spring; American; Vegan; Vegetarian
    • Ingredients: chives; olive oil
    show

  • Roasted spring asparagus with orange, feta cheese, and poached eggs (page 60)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Egg dishes; Breakfast / brunch; Spring; American; Vegetarian
    • Ingredients: asparagus; orange zest; eggs; feta cheese; chives; crusty bread
    show

  • Garlic, chive and saffron aioli (page 61)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Sauces, general; Spring; American; Vegetarian
    • Ingredients: garlic; saffron; chives; egg yolk
    show

  • Meringue cake with vanilla whipped cream and mixed fruit (page 62)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Cakes, large; Dessert; Spring; American
    • Ingredients: egg whites; cream of tartar; confectioners sugar; heavy cream; mixed fruit; vanilla extract
    show

  • Ramp puree (page 67)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Sauces, general; Spring; American; Vegan; Vegetarian
    • Ingredients: ramps
    show

  • Ramp butter (page 68)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Dips, spreads & salsas; Spring; American; Vegetarian
    • Ingredients: ramps; butter
    • Accompaniments: Roasted garlic bread
    show

  • Sautéed sea scallops with ramp puree and sautéed whole ramps (page 69)

    from Notes from a Maine Kitchen: Seasonally Inspired Recipes Notes from a Maine Kitchen by Kathy Gunst

    • Categories: Main course; Spring; American
    • Ingredients: ramps; sea scallops; dry white wine
    show

Notes about this book

  • Sfphotocraft on June 12, 2018

    Recipes by season, many fresh Maine ingredients like lobster and ramps.

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  • ISBN 10 0892729171
  • ISBN 13 9780892729173
  • Linked ISBNs
  • Published Sep 16 2011
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Down East Books
  • Imprint Down East Books


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