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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



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Ingredients & Recipes: Appetizers

 

  • Soft Focaccia Breadsticks

     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...

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  • Spinach Tart with Eggplant, Roasted Tomatoes and Olive Cream

     Spinach Tart with Eggplant, Roasted Tomatoes and Olive Cream

    This was my first try at the Paper Chef competition, a fun web event modeled on the Iron Chef competitions on the Food Network: a group of "secret ing...

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  • Alanna's Nana's Peroghies

    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...

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  • Artichoke Hearts Provençal

    Artichoke Hearts Provençal

    About ten years ago I developed this dish in response to the presence of big cheap artichokes in the supermarket produce section. For some reason I ha...

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  • Artichoke and Mozzarella Bruschetta

    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...

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  • Asian-Influenced Scallop Amuse-Bouche

    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' ...

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  • Avocado Mousse with Persimmon-Apple Salsa

    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...

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  • Baba Ganoush

    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...

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  • Baby Calamari Stuffed with Shrimp and Pancetta

    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...

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  • Beer-Boiled Shrimp Po'Boy

    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...

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  • Beet Salad with Arugula and Goat Cheese

    Beet Salad with Arugula and Goat Cheese

    A simple salad recipe: thinly sliced roasted beets, goat cheese and arugula, with a tarragon vinaigrette....

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  • Betty's Authentic Baltimore Crabcakes

    Betty's Authentic Baltimore Crabcakes

    Elise's mother Joan lives in Baltimore, and of course we visit her there, and of course, like everyone who goes to Baltimore, we love to have crab whe...

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  • Boxty with Mustard-Chutney Sauce

    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...

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  • Braised Mushroom Pairing: Lobster Mushrooms and Portobellos

    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...

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  • Braised Oyster Mushrooms

    Braised Oyster Mushrooms

    Oyster mushrooms have become regularly avalable in supermarkets over the last few years, and when I see some nice big intact clusters of these exotic ...

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  • Brussels Sprout and Celeriac Cream Soup, with Parsley Pesto

    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...

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  • Brussels Sprouts Pancakes with Onion Marmalade

    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...

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  • Carrie's Spicy Sugared Cocktail Almonds

    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 ...

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  • Carrot and Parsnip Pancakes

    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...

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  • Ceviche of Yellowfin Tuna, Shrimp and Scallops

    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...

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  • Cilantro Shrimp Tempura-Style

    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...

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  • Crispy Fried Smelts

    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...

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  • Cuban Canapé

    Cuban Canapé

    We were having our newlywed friends Tom and Hugh over for a celebratory glass of bubbly on the deck and I had nothing in the way of snacks to put out....

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  • Cured Bluefish, Gravlax Style

    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...

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  • Deviled Egg Salad

    Deviled Egg Salad

    This simple recipe for a summer treat was inspired by a long-time favorite recipe for "Chutney-Stuffed Deviled Eggs," in Sara Leah Chase's Cold-Weathe...

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  • Duck Liver Paté on Toast

    Duck Liver Paté on Toast

    Duck Liver Paté on Toast This recipe was adapted from one in Jacques Pepin's Kitchen: Cooking with Claudine. 6 oz ground pork 2 large shallots, choppe...

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  • Flounder and Maine Shrimp Brunch Tartlets

    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 ...

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  • Flounder and Maine Shrimp Roulades in Polenta Cups

    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. ...

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  • Fresh Crab Canapé

    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...

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  • Fresh Tomato-Basil Dipping Sauce

    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...

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  • Graham Crackers with a Kick

    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 ...

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  • Grilled Baby Artichokes

    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...

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  • Grilled Marinated Celeriac Spears

    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...

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  • Guacamole

    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...

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  • Jambalaya Calzone

    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...

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  • Maine Shrimp Boil

    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...

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  • Meatballs with Porcini Mushrooms

    Meatballs with Porcini Mushrooms

    I've been playing around with porcini mushrooms lately and came up with these dangerously addictive little meatballs. I think it's the combination of ...

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  • Mini-Pissaladieres: Quick Anchovy Tartlets with Olives and Cheese

    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...

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  • Mussels Julia

    Mussels Julia

    Pierre Franey once made a comment to the effect that "the main reason to cook mussels is to make the beautiful broth" into which crusty bread can be p...

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  • Oysters Rockefeller Bites

    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...

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  • Oysters, Brussels Sprouts and Pancetta Gratin

    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 ...

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  • Pan Roasted Smelts

    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...

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  • Plantains and Serenata de Bacalao (Saltcod Salad)

    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...

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  • Pumpkin Blossoms Stuffed with Lobster and Corn, with Chile-Peach Glaze

    Pumpkin Blossoms Stuffed with Lobster and Corn, with Chile-Peach Glaze

    This post was an entry in the Paper Chef competition, a fun web event modeled on the Iron Chef competitions on the Food Network: a group of "secret in...

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  • Quick Gameday Barbeque Ribs

    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...

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  • Quick Sundried Tomato Crostini

    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...

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  • Roasted Butternut Soup, Savory Red Rice Pudding and Sage Foam

    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...

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  • Rosemary Rutabaga Fries

    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...

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  • Roulade with Mixed Greens, Ricotta and Fresh Tomato Sauce

    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...

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  • Salmon Scallop Terrine Wrapped in Swiss Chard Leaves

    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...

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