Fish Spencer. I'm not quite sure where the name comes from, but the dish is basically homemade fish sticks. I cut the fish into strips, rolled it in corn flakes and baked it in the oven. It was super easy and looks delicious. Much better than the fish sticks from the frozen section at the grocery store!
We are serving the fish over romaine lettuce with a garlic aioli. We only have a limited amount so hurry in to get your serving while it lasts!
When I was first looking through this book and thinking about doing this project, I was astounded that Miss Marjorie didn't have any quiche recipes in her book. Isn't quiche something everyone from Maine makes?
Anyway, I was planning my recipes for the upcoming month, and I planned to make Swiss Cheese Pie yesterday (Tuesday). I read the recipe, and it sounded very much like my quiche recipe. Then as I was making it, I realized that not only is it a quiche, but it has the exact same ingredient ratios that I use when I make my own tried and true quiche recipe.
So I stand corrected. Marjorie Standish does in fact have a quiche recipe in her cookbook! It is delicious; a flaky crust with swiss cheese, bacon and your basic quiche egg mixture. YUM!
Do you have a favorite quiche recipe? Or a favorite kind of quiche? Tell me your story!
"Sandwich loaf-an excellent idea for a luncheon or evening refreshments is prepared ahead of time to make for last-minute ease in entertaining. To serve slice loaf in 1-inch slices." Marjorie Standish
I admit I am still playing catch-up. Last Friday I made this recipe - Sandwich Loaf. It was an experience, that's for sure. There were three components to the loaf: Egg Salad, Ham Salad, and Cucumber with a Cream Cheese Dressing.
Because it is worth it, I will describe each component and the process of making the Sandwich Loaf.
First was the egg salad, which was a typical egg salad with eggs and mayonnaise. Then, added to this was a bit of lemon juice and chopped stuffed olives.
Next came the ham salad: chopped ham and mayonnaise with chopped pickles and seasonings.
Finally, the cucumber part: thinly sliced cumbers topped with a cream cheese and mayonnaise spread. In the spread was a little red pepper and seasonings to taste.
Once each part is assembled, it is spread and layered on white bread. I chose Wonder Bread! It is a sight to behold. Very 1950's and very creative though not too popular in 2011! Maybe it will make a comeback one of these days!
There is no story to go with this chicken recipe, and I'm not sure where its name comes from. However, it is one of the best chicken recipes I have ever made!
When I made this dish, I made extra for a catering job where we served it over rice. Here in the cafe, we are serving the chicken over a bed of lettuce with a garlic aioli. Not only is it a delicious dish, it is versatile as well. We still have a couple of pieces left, so come in today and try this delicious chicken!
"Pure sentiment surrounds easy fudge cake, which is a dessert. It appeared in the second column I ever wrote and was the first dessert recipe I used." Marjorie Standish
I would love to read the newspaper columns Marjorie wrote, however I have not had success in finding any yet. Maybe someday!
Easy Fudge Cake was one of Marjorie's best desserts so far. A combination of cake, hot fudge and chocolate....what combination could be better?! It took less than half a day to sell out of these treats, and they will definitely be back on the menu soon.
My first day back and I decided to make one of the more interesting recipes. I had planned on making Salmon Wiggle awhile ago, but things got moved around and it just didn't happen until now. It turned out to be a good thing though. I can barely begin to describe the positive response that the Salmon Wiggle generated! I was really surprised at how many people were familiar with Salmon Wiggle; I myself had never heard of it.
Here are some of the comments from our customers:
"Salmon Wiggle! My husband loves Salmon Wiggle. I can't wait to tell him about that!"
Customer: Do you really have Salmon Wiggle on the menu?
Me: Yes we do!
Customer (laughing): My mother used to make that all the time, and when I read that you were serving it, all I could think was 'Is my mother in the back there cooking?'
"We used to eat that at least once a week! I haven't had it since I was a little girl, and I think I'm going to get it today!"
Those are just a few of the comments regarding the Salmon Wiggle. I love it when our customers share their experiences with Marjorie's book and her recipes.
Given its name, I would not have expected the Wiggle to be so popular (or well recognized). It reminded me of Chicken a la King with salmon substituted for the chicken. The dish had a creamy white sauce with peas and salmon served over buttered white toast. The only unappealing aspect was that it was made with canned salmon. This could easily be substituted with fresh salmon, although I'm sure that canned salmon was what Marjorie and other women of the 1960's had available to them. Since I'm cooking by the book (no pun intended), I followed the recipe exactly.
Give it a try sometime. You might just like it! If you have a story about Salmon Wiggle write to me, and tell me all about it. I'd love to hear your story!
Hello world! I'm back from vacation and getting settled back into making my daily Standish Specials. I regret to inform that I did not cook from the beloved cookbook while I was away, but I'm excited to get back to it. I have made a couple of recipes already, taken a ton of pictures, and will be posting as soon as I can! Stay tuned for the latest from Cooking Downeast with Marjorie Standish at the Blue Elephant Cafe!
This will be a short week for Standish Specials at the Blue Elephant Cafe, as I am headed out on vacation beginning Wednesday, March 9th. The project will resume when I return on March 21st!
Have any questions or comments in the meantime? Write in! I have enjoyed hearing from a few new folks recently. You never know... I just might be inspired to cook one of Marjorie's recipes while I'm away. So stay tuned and keep checking in for more to come!
Last night the Blue Elephant was catering an auction for a local church. Fausto was looking over the silent auction items and was excited when he came across this:
He called me over, and I was equally excited! It is like Marjorie is following me around making herself known wherever I go! She has become a good luck charm for us. Although it was a copy of her second book, and I am working my way through her first, it was still very cool that the cookbook was there.
The event went very well, and the auction was very successful!
"We talk about making a rarebit in Maine by using a cream sauce and adding cut-up cheese. It is good, but not nearly as good as the following recipe." Marjorie Standish
I had just added the last ingredient to the Welsh Rabbit when a customer came in for some breakfast and asked me what Standish special I had made for the day. When I told him he asked me, "Why do they call it rabbit?" with a disgusted look on his face. I told him that I didn't know but would look it up, and I did. Here is what I found out. The dish is neither Welsh nor does it have rabbit in it. There is evidence that it does originate in England, more specifically Wales, where the poor man's meat was cheese. The dish originated in the 18th century, and the ingredients are the staples of the region. There is an ongoing banter between people on the internet as to whether the name is actually Welsh Rabbit or Welsh Rarebit. From what Marjorie says... it is actually Welsh Rabbit, at least in Maine. What do you think?
Come in to the Blue Elephant today and try a helping of Welsh Rabbit by itself for $3.50 or with a cup of soup for $4.95.
I thought I had seen it all when I made the cocktail franks stuck in a cabbage on Tuesday. But yesterday I made this:
It is called Chocolate Sponge Dessert. Despite its appearance it was tasty. I would describe it as a Mainer's version of Flan. I can't say that I would repeat the dessert anytime soon, but it was an experience and definitely worth trying!
On a daily basis I am amazed by how many of our customers have a connection with Marjorie. Some customers have Marjorie's cookbook at home on their shelves, others use the book on a regular basis, and still others remember their grandmothers using the cookbook and passing it down to the next generation.
While chatting with one of our customers the other day, I learned about a wedding gift of the Cooking Down East cookbook she had received many years ago. This caused me to stop and realize that things have come full circle; cooking my way through the Standish cookbook and my involvement in the catering business where we often find ourselves at weddings all came together. Marjorie's cookbook seems like such a simple wedding gift, yet it is one that has served a great purpose for this woman and her family. In a way, that is what Marjorie's recipes are: simple, yet serving a purpose!
Do you have a great story about Cooking Down East with Marjorie Standish? Tell me about it.
Today I received something very special in the mail - the revised edition of Cooking Down East by Marjorie Standish from Down East Magazine! I had notified the magazine just the other day about my adventure in cooking my way through this cookbook, and they were kind enough to send this gift along!
Here are some pictures of the package being opened. Thank you to the folks at Down East Magazine!!! You are welcome at the Blue Elephant any time!
What makes a blueberry muffin perfect? Is it the cake? Is it the blueberry? Please write in and tell me what you think makes the perfect blueberry muffin or share your favorite muffin recipe with me and I would be happy to give it a try!
I'm still pondering what made this recipe different and special for Marjorie. It seems similar to most of the muffin recipes that I've made. My best guess is the mixing method she used. They are very tasty regardless. Come in to the Blue Elephant today and give them a try and let me know what you think!
When I came across this recipe I knew it had to be done sooner rather than later. I loved the description and I knew it would create a great deal of excitement here at the Blue Elephant. A simple recipe for a party, it requires only cabbage, cocktail franks and a can of Sterno. Scroll down and view the photos because words don't do the recipe justice. Come in to the Blue Elephant today to give this delicious concoction a try! The torch lighting is at 12:00!
From looking at her cookbook I gather that one of Marjorie's favorite things to bake was bread. She was very creative in using many ingredients that may just be laying around in the kitchen and I have found it very helpful. For example, we needed to make use of some carrots that were hanging around this week and while I usually make carrot soup I was happy to find a different alternative!
Carrots... lots and lots of carrots shredded and ready to go.
Essential ingredients in any baked goods, flour and sugar.
Yummy batter ready to be dolled out into individual pans.
OK, so maybe I got a little carried away but we'll have plenty of carrot bread for any occasion!
Into the oven it goes!
Fresh warm Carrot Bread.
Cut up into slices and ready to be served to you... our loving customers :)