A Trunk Full of Recipes

Wednesday, February 15, 2012

Hearty Casserole

I have never seen anything so........ interesting. Please, I'm looking for some input on this one. What do you think?

Step 1: Make patties out of hamburg and fry in melted fat on high heat

Step 2: Place patties in a greased casserole dish

Step 3: Layer cut celery, potatoes and carrots on top of the beef patties

Step 4: Add flour and water to remaining fat to create a white gravy. Pour over the casserole and bake for an hour and a half.

Serve and enjoy.

The recipe screams convenience and ease to me, a sign of its time. I'm interested to see the popularity of this dish. Come in and give it a try and let me know what you think. Or if you have a story about this one please write to me and tell me! I'm anxious to know your thoughts!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Lemon Bread

When I chose this recipe I was thinking I was being really efficient because we had all of the ingredients, it was quick and easy and not to mention it sounded delicious! So I get through all of the steps and while it's in the oven I'm reading about the next step, the topping, where as soon as the bread comes out of the oven you pour the topping over the bread and allow it cool.

Then.... let it set "for a day or so." I was shocked! I had missed this and was completely surprised! Lemon Bread was supposed to be my recipe for Monday, however because of this last step it was going to have to be my recipe for Tuesday. I quickly pulled together a Lobster Casserole (which you can read about in my previous post), for Mondays recipe and then finished the Lemon Bread.

As it turns out allowing the bread to rest for a day with the lemon/sugar topping makes this bread AMAZING! When I sliced into it on Tuesday morning, the aroma was wonderful and when I took a little nibble the flavor was even better! I would almost compare it to that of a pound cake, though it would most definitely have less calories because it does not have as much butter as a pound cake.

We still have Lemon Bread and it is still delicious so come on in to the Blue Elephant and grab a slice to have with your lunch or perhaps with just a cup of coffee or tea! You will certainly not be disappointed!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Lobster Casserole

"Watching the popularity of a recipe grow is interesting pasttime. I remember when my Farmington roommate used this recipe for Maine lobster casserole for the very first time. She served it to the directors of the Central Maine Power Company for a luncheon at the annual meeting a long, long time ago. Since then the popularity of the casserole has grown and grown. After all, when you have a group of men telling about the goodness of a casserole, you can be certain it is. "

Marjorie Standish

Don't you just love her little anecdotes?! They are so cute and fun to read. Maybe you even have a history with this recipe? Growing up we always cooked and ate lobster one way. In the shell. It has been fun for me to experiment with different recipes, especially classic Maine recipes. Are there any favorites out there? Or are you a traditionalist and prefer lobster steamed in the shell with butter?

If you wanted to try something new and different this casserole was not a difficult one to make in the least and I can see why it would have been a popular recipe. It simply contains cooked lobster meat, bread, seasonings and milk. It comes out of the oven bubbling and golden brown. We still have some left and are serving it here at the cafe so come in and give it a try.

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Friday, February 10, 2012

Golden Puffs

Another delicious recipe created by Marjorie Standish. This one is definitely a keeper! Basically a little cinnamon doughnut rolled in granulated sugar, the perfect little treat for after lunch or perhaps with a cup of coffee or tea.

Not difficult to make at all either. Simply measure and sift together dry ingredients and add wet ingredients. Drop by the spoonful into hot fat then coat in sugar. When done you have one of the most tasty treats to come out of Cooking Down East!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Scallop Saute Montauk

You know sometimes when you get a recipe and you're reading through it or making it and there are like one or two steps and it comes together so quickly that you're like, "Wait! I'm done already? How'd that happen?"

Well that's what this recipe is like. Simply coat the scallops in a flour mixture and sear until golden brown in some butter. Next make a lemon butter sauce. It literally takes minutes to make and tastes absolutely divine.

We are serving this dish with a side of fresh greens and balsamic vinaigrette and we have a few portions left. Come on in and give them a try!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Escalloped Crabmeat and Oysters

One step closer to finishing the "Fish and Shellfish" section of Cooking Down East. I can't say I've ever seen anything like this recipe though it is pretty basic.

A cream sauce is made and layered with fresh oysters, crab meat and buttered crumbs. Finish with buttered crumbs and bake in the oven.

When it comes out of the oven its hot and bubbling. In fact now that I'm writing this and thinking about it I realize that it kind of reminds me of chicken a la king only prepared with seafood. That rich creamy white sauce mixed together with the fish. Usually chicken a la king is served over toast or rice and we will be doing the same, a nice slice of white toast will round out this yummy dish.

This is one you definitely want to try! Come on in to the Blue Elephant, try it out and let us know what you think!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

DownEast Scallops

I wasn't expecting much from this recipe, honestly the ingredients list sounded like a mess, I just didn't think it would be a popular item. Items such as dry mustard, onion, peppers, American cheese, tomato soup and olives make up this recipe. You might be able to see my hesitation about the recipe if you are unfamiliar with it as I was.

Boy was I wrong! It sold like hot cakes as soon as I put it up on the menu. It's funny, you just never know what might be popular. Which is why this project is so great. Because I'm trying to make every recipe in the book I'm opening the door up to a whole new world of recipes that I might not have ever tried otherwise.

Based on my experience with this cookbook and other recipes similar to this one I would say this dish would have been a popular one back in the day. And perhaps may be familiar to some of our customers? No one mentioned remembering anything to me but they did absolutely love every bite. So If you're in the market for a good scallop dish give this one a try!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Tuesday, February 7, 2012

Anadama Bread

"It happened a long time ago and probably the fisherman in Massachusetts who had the lazy wife and had to do his own cooking was every bit justified in naming for her the bread he made. 'Anna, damn her!' he called it. Polite society found this name for such a good bread a little more than it could stand so it was modified to Anadama bread. Eventually, the recipe found its way to Maine and is very popular."
Marjorie Standish

After a busy weekend I was looking for an easy recipe, meaning a recipe with ingredients that we had on hand that I could easily pull together. Last Thursday I had gone by Anadama Bread when I was on a tear making all of those recipes. So I came back to it on Monday and gave it a try.

I still have a bunch in the "All Sorts of Bread" section so it was a good thing that this one caught my eye. It is interesting too because it seems to be a bread that no many people are familiar with. It is a cornmeal and molasses based bread. It's very soft and light with a lot of flavor. Almost sweet.

It was easy in the respect that I had all of the ingredients on hand, however, it took such a long time to pull this thing together. Waiting for it to rise, punch it down, then rise again. Then I had to let it rest once it flipped onto the counter. Then once formed into bread loaves and in pans it had to rise again. Not that this is any different from any other bread recipe, I remember having to do this in our bread unit in Culinary school, it just takes forever.

It was totally worth the effort though. It came out beautifully and is absolutely scrumptious!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Thursday, February 2, 2012

Quick Nut Bread

"We call some breads quick breads to distinguish them from yeast bread. We could call them tea-time loaves for this is when they are most popular, served as paper thin sandwiches or sliced thin and spread with butter or cream cheese. Sliced and served plain as dessert for lunch or supper they are good, too. Everyone has a favorite, perhaps you will find yours among these recipes. Quick nut bread is one that I remember making first of all."

Marjorie Standish

In my quest for quick and easy recipes today I found this one, Quick Nut Bread. We had all of the ingredients and also I've realized that I have not made many of the breads from the All Sorts of Bread section. So I decided to give it a shot.

I would never consider myself a bread maker nor is it an item that I really enjoy making. I was shocked when I opened the door of the oven to peek at the bread when it was half way through its baking time. It looked beautiful! It was rising beautifully and turning golden brown - it almost looked like a loaf of fake bread.

Once it was done and had cooled I sliced off a couple pieces. I wouldn't say it's the best bread I've ever had but it certainly is tasty. Also the suggestion Marjorie had of spreading some cream cheese or butter over the slice would be wonderful.

We still have a few slices left so come in tomorrow and give it a try with a little butter, cream cheese or jam.

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Quick Party Bars

I know many of you will see these pictures and think "bars? those look like triangles!" Well there's a good reason, I promise! I was baking away this morning trying to knock out a few recipes and when it was time to put this batter into a pan to go into the oven all my other square pans were in use. So I decided to put a twist on it and use a round cake pan.

I'm not sure why I haven't stopped on this recipe before now. I have actually said many-a-time that it shocks me how there is no chocolate chip cookie recipe in this cook book. Well I found it! It may not be a traditional chocolate chip cookie but it sure is close. Basically it is a chocolate chip cookie bar (with oats) and a layer of chocolate spread on top.

They are sweet and delicious. You don't want to miss this one so come in to the Blue Elephant and give it a try! If you can't make it in then give it a try at home, it's so easy (hence the name) and so yummy!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Coffee Cake

I really like this recipe, the cake is so light and fluffy and the topping so sweet and crunchy. It reminds me of my mom's coffee cake recipe too. It is a little bit different, when she makes it it has sour cream and is much more dense. I love it but Marjorie's recipe might be strong contender!

One thing Marjorie suggests is adding nuts, however I personally am not a fan of nuts on or in my desserts or coffee cake, not to mention the allergy factor. So I made half of the coffee cake with the nuts on top and half without. We still have plenty of squares left so head on in to give it a try for dessert or perhaps with just a cup of tea or coffee. YUM!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Scallop Casserole

The definition of a casserole is, "any food, usually a mixture, cooked in such a dish." This recipe, Scallop Casserole is definitely a casserole! A combination of scallops, haddock and shrimp stew, topped with buttered crumbs and baked in a casserole dish ever so slightly in the oven.

It comes out creamy and golden brown. It's so easy and takes a mere ten minutes to pull together and only half an our in the oven. Come on in to the Blue Elephant Cafe today and give this dish a try. We are serving it with a side salad and your choice of dressing. There's a limited amount so hurry in!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070