Using all Maine spirits (one of my favorites, Cold River), Maine cheeses, Maine artisanal breads, Maine mushrooms, Maine lobster, Maine crab…
Crostini with Roasted Heirloom Tomatoes and Goat Cheese
Crostini with Sauteed Wild Mushrooms, Crispy Bacon, Scallions, Sharp Cheddar
Lobster and Sherry Fondue
Puff Pastry with Crab
Olive Tapenade with Shaved Parmesan on Crusty Sliced Baguette
the list goes on…
After 96 of my photographs, 155 pages and 90 recipes, I am FINALLY submitting my manuscript tomorrow, November 7, 2010 !!!
The Art of Breakfast is due out June 2011. A little bit of my story as an innkeeper and my love of cooking, combined with my background in art and photography will hopefully make this a coffee table cookbook you’ll all love reading as much as I’ve loved creating it! There will be something for all tastes, including several gluten-free and vegetarian options.
for the cookbook…
Granola and chocolate dipped strawberries!
As I wrap up the cookbook manuscript I’m thinking I’ll add a few words about this fabulously tasty morsel…
Simple: dip a small balloon into melted chocolate and pop when the chocolate is completely set!
Part of the premise of my cookbook is how we can apply the opposite colors on a color wheel in the kitchen the same way we do in art. Sometimes just a touch of color from the opposite side of the wheel can enhance your dish in flavor and eye appeal…
Huge difference in texture and moistness…almost tasted like a cake-marshmallow hybrid!
This is one of the few varieties of squash with a thin edible skin…a great side dish instead of potatoes at breakfast!
