For the Lobster Lover--A Yummy Father's Day Idea!

{photo via Catch a Piece of Maine}

For those of you followers who are lucky enough to live in Maine, this idea may seem a little absurd since the odds are you are just minutes away from a lobster dock where you can dine on the freshest of fresh lobster.

But, for those of you lobster lovers from away, this might be the answer to your culinary prayers.

Catch a Piece of Maine offers lobsters (and some other native goodies) direct from the lobstermen of the Coast of Maine.

That's right -- direct from the fishermen themselves -- no middle man.

Catch a Piece of Maine was started in an effort to help Maine lobstermen. Due to the ever-increasing costs of the trade, many lobstermen are leaving their heritage behind. In fact, according to the Island Institute, of the 5,300 miles of Maine coast, only 20 miles remain as working waterfront.

By bringing the consumer "closer to the dock" (e.g. buying direct  from the lobstermen), lobstermen earn a much-needed premium, effectively preserving the traditional working waterfront. And, by removing the middle man, consumers have a chance to get to know the dedicated lobsterman who harvested their dinner. (On the website, you'll get a chance to learn about the different lobstermen that caught your meal!)

So, this Father's Day, why not treat your Dad to a lobster meal caught by another Dad from the Coast of Maine. Although there are many options on their site, Catch of Maine offers a yummy "lobster share" (for $249 including overnight shipping) which includes:

Four 1 1/2 lb hard shell lobsters (caught by lobsterman Captain Brendan Ready)
1 lb Maine mussles
1 lb Jonah crab claws
4 servings of Maine-made desserts
lobster bibs, cooking instructions and recipes, utensils, wet-naps, sea salt AND
a photograph of Captain Brendan, a map detailing the date and location where your gourmet feast was harvested

(Plus, you also get a DVD about the Catch a Piece of Maine lobstermen.)

Crafternoon: My New Obsession

Yup,  knitting baby hats, that's my new obsession.

And, I just love this new pattern I adapted (aren't I fancy adapting my own patterns!?!) slightly from this pattern.

Except for the fact that I had to re-do this entirely because my sweet little toddler pulled out some of my first attempt (and, I'm not a fancy enough knitter to know how to fix things...), this was super easy and quick.

Rolled Brim Baby Hat with a Topknot
(size 0-6 months)

What You Need:

• Size 7 Needles: I used a 16" circular, then switched to size 7 double point needles when I started to decrease.
• 1 skein of worsted weight yarn. I used a soft acrylic yarn from Michael's called Impeccable in Seaside Ombre.

How to Make:
Cast on 72 stitches
Join in the round, being sure not to twist your stitches. Mark where your round begins, and move along row-to-row.
Knit.
Within a few rows, your knitting will begin to roll (this is your hat's brim).
Knit until your project measures about 4.25" from the bottom of the rolled brim (don't unroll the brim to measure).
Move your project to double point needles.
Begin decreasing as follows:
Row 1: k6, k2tog, repeat around
Row 2: k5, k2tog, repeat around
Row 3: k4, k2tog, repeat around
Row 4: k3, k2tog, repeat around
Row 5: k2, k2tog, repeat around
Row 6: k1, k2tog, repeat around
Row 7: k2tog, repeat around
You should now have 9 stitches remaining on your double point needles (I used 3 at this point.).
Knit until this measures 3 3/4 inches
Bind off.
Weave in the loose end on the "stem".
Tie the "stem" into a knot.
Weave in any other loose ends.
Voila!

Rhubarb Cake

When you mention rhubarb to folks, they often let out a happy sigh while saying "strawberry rhubarb pie".

And, while I imagine strawberry rhubarb pie to be yummy, I'm just not a pie person. (I know, I know, this is incomprehensible to all of you - including my husband -- who love pies. But, it is the truth.)

Nevertheless, I have a whole lot of rhubarb to put to use, so I went in search of a rhubarb cake recipe. I found a recipe that sounded yummy on Allrecipes.com (I adapted ever so slightly) -- what cake with buttermilk isn't yummy?

Despite the fact that my oven went on the fritz while baking (it shot up to 500 degrees despite the fact that I had set it at 350 degrees!), the cake was a HUGE hit with both my family and the company we shared it with.  (I am afraid, however, I have no photos to share as the cake was quite charred on top!)

Rhubarb Cake

What You Need:

For the Cake
1/2 cup butter
1 1/2 cups granulated sugar
1 egg
1 tsp of vanilla extract
2 cups of all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk (if you don't have, just mix one cup of milk with 1 tablespoon of vinegar and let stand for 10 minutes)
2 cups of rhubarb, chopped and tossed with 1 tablespoon of flour

For the Crumble Topping
1/4 cup butter
2 teaspoons ground cinnamon
1 cup brown sugar

How to Make:

1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla extract.
2. In another bowl, sift together flour, baking soda and salt. (As indicated in previous posts, I don't sift, so I didn't sift!)
3. Alternate adding buttermilk and flour mixture into creamed mixture.
4. Add rhubarb. Stir into batter. 
5. Spoon batter (it's pretty thick!) into a butter 9x13 pan. Smooth.
6. Using a fork, mix the contents for the crumble topping. Sprinkle evenly over batter.
7. Bake at 350 degrees for 45 minutes.

How to Serve:
Truth is, because the top of my cake burned, I didn't serve it. But, my family and company insisted on eating it - right out of the pan! If all things had worked as planned, I would have served on a plate with a dollop of whipped cream or vanilla ice cream.

It's National Leave Work Early Day: Rhubarb Margaritas Anyone?

Don't ask me how I find all these special holidays...but, aren't you glad I do? I mean, who doesn't love the idea of leaving work early?

Well, I've got the perfect way to celebrate -- because in my world this is actually National Rhubarb Awareness Week.

Rhubarb margaritas.

I know, it sounds odd. But, trust me. Yum. (It also makes a great soda -- which my daughter loves --by mixing the rhubarb syrup with sparkling water.)

(Oh, and for all you I'd-like-to-try-a-rhubarb-margarita-but-just-don't-want-to-go-to-the-effort people, if you happen to live in Maine, you are in luck! I just learned (thanks, Mom!) that El Camino in Brunswick serves them!)

Rhubarb Margaritas

Ingredients
2 cups rhubarb, roughly chopped
2 cups water
1 cup sugar
ice
tequila
lime


How to Make Rhubarb Syrup for Drinks

1. Wash and chop rhubarb (about 1" chunks worked well for me).
2. Place rhubarb, sugar and water in saucepan. Bring to boil, then turn down to simer.
3. Cook for about 15 minutes.
4. Turn off the heat and allow to cool.
5. Strain syrup into a large jar (a carafe or pitcher is fine, too.)

How to Make a Rhubarb Margarita

• Mix equal parts tequila and rhubarb syrup. Pour over ice (might even try blending?). Squeeze a wedge of lime. Pour in a glass (I recommend a Mason Jar!). Drink. Ahhhh. 

Moveover Rhubarb -- It's National Go Barefoot Day

Not to worry, I'll be back on the rhubarb kick tomorrow, but I just learned (how could I have missed this!?!?) that today - June 1st - is National Go Barefoot Day.

I'm serious.

And, it is a serious issue. 

Sure, you may be psyched for the opportunity to kick-off those shoes -- and even show off those recently painted toes. But, for 300 million children, going barefoot is a daily reality, not a choice.

This day, go barefoot to show your support -- but, also consider donating to Soles4Souls. For every $1 donated, one pair of shoes will be distributed to a child in need.


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Do-Over-Dinner: Roast Pork Tenderloin with Rhubarb Reduction

Yum.

Years ago, at a wonderful restaurant that sadly no longer exists, I tasted wild boar served with a rhubarb reduction. It was amazing. And, I've wanted it ever since.

Well, this year, I did it. I came up with a rhubarb reduction for pork -- and it won "do-over" status!

Roasted Pork Tenderloin with Rhubarb Reduction

What You Need:
1 pork tenderloin
herbs for pork (Herbes de Provence or Coriander, kosher salt and pepper)
1 tablespoon olive oil
1 sweet onion, chopped
1 shallot, minced
1 clove of garlic, minced
2 cups of rhubarb, diced
1/8 cup white wine vinegar
1/8 cup balsamic vinegar
1/4 cup brown sugar
1/2 teaspoon of kosher salt
fresh ground pepper

How to Make:

1. Preheat oven to 450°F.
2. Rub herbs (I prefer Herbes de Provence -- but I think coriander would be a good choice as well.) and fresh ground pepper on your pork tenderloin.
3. Place pork tenderloin in roasting pan and roast until an instant read thermometer registers 145 degrees. Let rest 5 minutes before slicing.
4. Meanwhile, in a large sauce pan (I use my enamel-coated cast-iron dutch oven.) over medium heat, saute onion, shallot and garlic with 1 tablespoon of olive oil. Add water, 1 tablespoon at a time, as needed to prevent sticking. Saute for 5-6 minutes until tender.
5. Add rhubarb, vinegar and sugar. Cook 5-7 minutes, stirring frequently, until rhubarb is broken down and soft. Season with salt and fresh ground pepper. (You can use as is - or, I pureed with a blender.)
6. Drizzle reduction over slices of pork tenderloin. Enjoy.

Optional: Consider garnishing with minced chives and parsley.

Bebopareebop It's Rhubarb Time

Where's my baby, where'd she go 
I asked her friends but they don't know
So I got me a piece of rhubarb pie 
And here comes my baby strollin by 
I know my baby loves rhubarb, 
rhubarb Bebopareebop Rhubarb Pie
I see that rhubarb look in her eye 
 Bebopareebop Rhubarb Pie.

It's rhubarb season here.

For some, rhubarb season means it is time to get that big weed out of their yard.

For me, it means it's time to start cooking.

For a week now, since my father-in-law mentioned that "it was time" to harvest the rhubarb, I've been singing Garrison Keillor's Rhubarb Pie jingle. I don't like pie. But, I love Garrison Keillor and I can't get the jingle out of my head. :)

So, in the spirit of the harvest, I'll be all about rhubarb this week. Stay tuned for some good stuff.