By Mark Gaier and Clark Frasier
Running Press, $30
Turns out, there’s a lot more to Maine than lobsters and blueberry pie. Inspired as much by the farm and forest as it is by the sea and shore, the New American cuisine that’s served up in this terrific cookbook by Mark Gaier and Clark Frasier, the James Beard Awardwinning chef-owners of Arrows Restaurant in southern Maine, offers something for everyone. There are unpretentious side dishes like Broccoli Casserole, weeknight recipes for Double Lamb Chops with Mint Relish, plenty of options for the grill, and even a Thanksgivingworthy turkey. Of course, there’s a big haul of seafood recipes, too: Classic Lobster Rolls, Grilled Salmon with Green Beans and Corn, and Pan-Fried Trout are just the start.
The majority of the book’s 150 recipes are approachable and uncomplicated. Ingredient lists are free of hard-to-find items (avocados and curry powder are about as exotic as it gets), and even the inexperienced cook will feel comfortable preparing the creamy Clam Chowder with Thyme, crowd-pleasing Twice-Baked Potatoes, and Boiled Crab with Drawn Butter.
Indulgent photos and chatty essays are sprinkled through the book’s nine chapters, each of which introduces readers to the lobstermen, farmers, fishermen, and artisan cheesemakers who inspire the authors. The stories and images may seem like classic Maine, but the simple, delicious food you’ll find throughout is quintessentially American.
Shrimp Roll with Herbs and Celery (page 112) These are just as good as lobster rolls but so much easier to make. Fresh shrimp, tossed in a lemony herbed mayo, are stuffed into a grilled, buttered bun for sensational results.
Grilled Flank Steak with Mom’s Sauce (page 174) Use this quick-to-make, rosemary-infused vinaigrette from Clark’s mom on more than just steak. Its sweet-sour notes are delicious with sautéed lamb chops and on salad, too.
|Grilled Flank Steak with Mom’s Sauce||Red, White, and Blue Angle Food Cake|
Bonus recipe: New England Clam Chowder with Thyme