Stephencooks

COURSE

Appetizers & Snacks

 Breads

 Breakfast
Brunch
Side Dishes

 Soup

 Salad

 Drinks
Dessert

STYLE

Comfort Food
Chinese

Decadent

Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef

 Chicken

 Eggs

Lamb
Pork

Seafood

Veggies


NUTRITION

Healthy Recipes


 Low Carb


 Low Fat

Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes


 Leftovers


 Quick Prep

Sauces
Tips & Tools
Wild Caught / Foraged



Ingredients & Recipes: Appetizers

 

Soft Focaccia Breadsticks



When E and I go out for dinner we often like to eat at the bar rather than at a table for two, and we particularly gravitate to places where we can si...

 

 

Alanna's Nana's Peroghies



Recently Alanna, of Veggie Venture by Kitchen Parade, and I were having a wide-ranging discussion by email and somehow we got on the topic of "carryin...

 

 

Artichoke and Mozzarella Bruschetta



It's artichoke season, which means that large 'chokes for relatively low prices are abundant in the markets right now. As luck would have it, it's als...

 

 

Asian-Influenced Scallop Amuse-Bouche



The Maine scallop season closes this week so I made sure I got a share of the last catch from the Port Clyde Fresh Catch rep at the Portland Farmers' ...

 

 

Avocado Mousse with Persimmon-Apple Salsa



I've been exploring some possibilities with persimmons lately, and so earlier this week I decided to try to put together a persimmon salsa. Part of my...

 

 

Baba Ganoush



Baba ganoush is everywhere but it's rarely satisfying if you've had the real thing. I was fortunate to have a Lebanese-American friend a while ago who...

 

 

Baby Calamari Stuffed with Shrimp and Pancetta



I get these baby squid, imported from Vietnam, in 2-1/2 pound frozen blocks at the Asian market. They are very tender, so I've found a lot of pleasant...

 

 

Beer-Boiled Shrimp Po'Boy



I set out to reinterpret the shrimp po'boy, as seen through my New England lens (I grew up in Michigan but have lived my adult life almost entirely in...

 

 

Boxty with Mustard-Chutney Sauce



We're having fun with Irish food this week! Boxty is a traditional Irish dish, primarily from the North. As you might expect, it's another preparation...

 

 

Braised Mushroom Pairing: Lobster Mushrooms and Portobellos



To me the trick with exotic or wild mushrooms is to prepare them in such a way as to not hide their distinctive, delicate flavor. Also, I like to be a...

 

 

Brussels Sprout and Celeriac Cream Soup, with Parsley Pesto



This simple soup -- which was inspired by a comment from Dylan of Eat, Drink & Be Merry -- has a unique and memorable flavor which would work very wel...

 

 

Brussels Sprouts Pancakes with Onion Marmalade



I promise this is the end of the Brussels sprouts for a while! But I thought I would throw this one in because if you have a sprout-hater coming to y...

 

 

Carrie's Spicy Sugared Cocktail Almonds



Our friends Kit and Carrie are great and frequent entertainers. One of their secrets is that they always have some interesting nibbles available when ...

 

 

Carrot and Parsnip Pancakes



I developed the basic recipe for these pancakes when I was preparing an entry in the Paper Chef competition in which one of the ingredients was carrot...

 

 

Ceviche of Yellowfin Tuna, Shrimp and Scallops



One of our favorite dishes in the summer is this seafood ceviche, which appears on the home menu around the middle of July when the yellowfin tuna arr...

 

 

Cilantro Shrimp Tempura-Style



Here's another dish to consider as you plan your Christmas Eve Feast of the Seven Fishes, or any time you want a tasty bite to start a meal: lightly b...

 

 

Crispy Fried Smelts



Here's one more way to prepare your Christmas smelts. Battered and fried crisp, this is the most popular way to cook them, and no wonder...these littl...

 

 

Cured Bluefish, Gravlax Style



Gravlax is a glorious creation: wild salmon, firey orange-red to begin with, is cured with salt, sugar and herbs. The meat firms and achieves a kind o...

 

 

Flounder and Maine Shrimp Brunch Tartlets



With the holiday entertaining season heating up in earnest now, brunch recipes will come to the fore. This recipe was developed as my contribution to ...

 

 

Flounder and Maine Shrimp Roulades in Polenta Cups



There was a snowstorm a couple of days ago and when I stopped at my local fish market they apologized for the sparse selection in their display case. ...

 

 

Fresh Crab Canapé



Maine lobsters get all the attention but Maine crab is a star in its own right. Available fresh-picked in plastic containers all over the state, it ha...

 

 

Fresh Tomato-Basil Dipping Sauce



This tasty and light tomato dipping sauce recipe has long been a favorite for entertaining at our house. It's quick, looks great and, when served with...

 

 

Graham Crackers with a Kick



We love cheese in this house and lately we've been sampling our way through the aged artisan cheeses being made up the road at Hahn's End. We usually ...

 

 

Grilled Baby Artichokes



We love artichokes – even though they're hardly a local product here in Maine – but preparing them is a pain, so when I can get baby artichokes I alwa...

 

 

Grilled Marinated Celeriac Spears



In my book, celeriac is an endlessly interesting root vegetable, combining the taste and healthiness of celery with the consistency and versatility of...

 

 

Guacamole



My guacamole is so damned good that people ask for it all the time, and then they want the recipe. I know: it's just guacamole. But something about m...

 

 

Jambalaya Calzone



Kevin over at Seriously Good made a calzone a few weeks back which got me thinking about these little cousins of the sandwich, the pizza and the Corni...

 

 

Maine Shrimp Boil



This is the simplest and probably the most popular way to cook and eat Maine shrimp: boil them in salted and herb-perfumed water and just set them out...

 

 

Mini-Pissaladieres: Quick Anchovy Tartlets with Olives and Cheese



A pissaladiere is a traditional Provençal tart which gets its name from the anchovie paste, pissala, which is the essential ingredient. Like most trad...

 

 

Oysters Rockefeller Bites



There are about as many recipes for oysters Rockefeller as there are varieties of oyster. Most include bread crumbs, cheese, butter, cream or some com...

 

 

Oysters, Brussels Sprouts and Pancetta Gratin



Okay, somebody has to stop me! Last week I went crazy with Brussels sprouts and I thought I had it out of my system. But yesterday Molly at Orangette ...

 

 

Pan Roasted Smelts



These little seasonal fish call out to me every time I see them in the fish market in winter and early spring. Relatives of salmon and trout, they are...

 

 

Plantains and Serenata de Bacalao (Saltcod Salad)



A few days ago I was doing my shopping with the first snowstorm of the winter (which hasn't even technically started yet) bearing down on us and sudde...

 

 

Quick Gameday Barbeque Ribs



I know the barbeque police are going to be all over me for this, but sometimes I don't want to spend all day smoking ribs, so I developed this easy sh...

 

 

Quick Sundried Tomato Crostini



The holidays are coming fast so it's time to brush up on all the fast and yummy apps and finger foods you'll be needing. This one is so simple that it...

 

 

Roasted Butternut Soup, Savory Red Rice Pudding and Sage Foam



Here's a nice first course for the Thanksgiving table: a creamy soup made of roasted butternut squash, with a little island of red rice pudding in the...

 

 

Rosemary Rutabaga Fries



Now that we all know what rutabaga is, we can think about all the wonderful things we can do with it. These "fries," which are actually baked, are a t...

 

 

Roulade with Mixed Greens, Ricotta and Fresh Tomato Sauce



This dish is really just a variation on an omelet: a filling wrapped in a sheet of egg. The filling in this case was made of a mixture of leafy greens...

 

 

Salmon Scallop Terrine Wrapped in Swiss Chard Leaves



We spent a few days in Bar Harbor, Maine, last week, and had dinner one night at an excellent restaurant: Burning Tree, in Otter Creek, Maine. My sist...

 

 

Scallop Amuse Bouche with Star Anise, Leeks and Persimmon



The combination of flavors in this little bite -- orange, anise, the faint sharpness of Parmigiano Reggiano, the scallop itself and the persimmon puré...

 

 

Seared Diver Scallops with Red Papaya, Honey Lime Sauce and Red Onion Salsa



My contribution to the “eat local” movement is (surprise!) to buy more of the huge sweet scallops the divers bring in to the docks across the street...

 

 

Seared Scallops with Wine-Braised Leeks



The other day I stopped by Free Range Fish for some of the spectacular scallops they get directly from the dive boat every day. About 10 - 12 to a pou...

 

 

Seared Sea Scallops with Roasted Pears and Honey Butter



In my dreams I could invent dishes this good! This spectacular treatment of diver scallops is an adaptation of a recipe given to me by Lisa Martel of...

 

 

Shad Roe with Lemon Butter and Capers



Around our house it's not a groundhog's shadow that heralds spring, but rather the appearance of a tattered little handmade sign in the window of our ...

 

 

Smoked Bluefish



We took a couple of rods and a few beers out on an absolutely fabulous September afternoon to check up on the bluefish activity, which is usually pret...

 

 

Smoked Salmon Spread with a Kick



As the season of summer barbeques and parties for visitors was winding down, I started gravitating towards the quick-and-easy end of the scale when it...

 

 

Smoked Salmon Terrine



This smoked salmon dish is a quick and easy crowd-pleaser...As regular readers know, I'm lucky to live down the road from the Ducktrap River smokehous...

 

 

Tagliatelle with Lobster Cream Sauce and Mushrooms



I don't need much encouragement to want to cook with lobster, especially in winter, when lobster prices are low and hardshells are readily available. ...

 

 

Tomato Flan



Tripping over new ideas is fun, and this tomato flan is a great example of just how much fun it can be. Yesterday I posted a tomato bread pudding I ma...

 

 

Zucchini Rutabaga Cakes with Tomato Marmalade



Since my wife Elise loves the lowly rutabaga, I've been on a campaign over the past few years to find more roles for the yellow turnip in my cooking. ...