We have ALL been cooking more during this pandemic. Sourdough starter, anyone? Many of us have turned to old family recipes and meals and have even become more adventurous in our ingredients with many of them bought locally at smaller purveyors. It's quality stuff. Not such a bad thing. That along with no traffic have been a few of the bright spots to get us through.
The sandwich above is something that began on the beach in Ogunquit one day when we were young. Unless it was raining, we went to the beach every day, all day and our aunts, uncles and cousins would join us.. Mom would pack a lunch to bring along every day. No take out window for us. One day she was making tuna fish but she ran a little short. Like a good cook, she improvised and quickly boiled a few eggs turning it into egg and tuna salad. Everyone loved it and to this day I still enjoy making it. It brings back all those fond memories of running endlessly along the shore, swimming in that freezing water until we were literally shivering, our lips gone blue, trying to fly a kite when there was virtually no breeze and all the laughter. It's a comfort to make it.
Another comforting summer dish is scallops sauteed in ghee and served on a bed of creamed corn with bacon and chive. It's a spectacular layer of flavors.
Here it's served with a small, classic Caesar Salad with very fresh, local romaine lettuce and home-made croutons.
So, what have you been cooking and eating lately? Have you tried anything that you've never had before? What new recipes have you discovered? What's the best idea or recipe you've collected from a friend? Let us know and stay tuned for part two and three! Things are looking up and this week we have our first dinner reservation in over one hundred days coming up later this week.
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