Farmer's market fancy

Every Saturday in May to October, from 8am-1pm, Portsmouth’s City Hall parking lot hosts a rich collection of local seacoast farmers and growers, wineries and organics. Each market has a different appeal and exudes a unique personality. Fresh cut flowers, trucks filled with corn, apple cider donuts, ripe peaches, blueberry wine, farm fresh eggs, organic toiletries, brilliant heirloom tomatoes, large eggplants, maple syrup, white heron tea, glorious pies and Anadama breads are just a small component of what is for sale. In other words, a grown up’s playground.


Last Saturday I walked down around noon. I was prepared for barren stands, ebbing crowds and sold out apple cider donuts. To my pleasure, every stand was in full force, produce abundant. Well, the donuts were gone, but they never make it past 10am.

Greeted by sunflowers, corn and tomatoes; I’ll take all three please.





Haven’t even circled the place once yet and I’m sucked in by these purple beauties.



And this deep purple beauty.


Sweet Baby Vineyards, a boutique winery located in the small town of Kensington, New Hampshire, offered fruit wines (blueberry, peach, raspberry), white table wines, and as described by the kind sales rep., “dangerously smooth” red wines. Do you take credit cards? (Four stands in and my cash flow was low). Yes. OK. We’re in business. Marèchal Foch, a medium bodied fruity, semi-dry red wine with soft tannins and hints of fresh blackberries, aka the “dangerously smooth” red wine was selected without much debate.

Look at these large green cucs! Is it sad I didn’t even have 50 cents for a cucumber?Yes, but look at what I did come home with! No regrets.

Onto the main course...what I made this week with my bounty:

Pesto pasta salad with fresh mozzarella, green peppers and cherry tomatoes

...with corn on the cob

Eggplant & zucchini pesto pizza

Fresh salsa

Rosemary summer squash and corn with grilled chicken

Grilled chicken salad with the last of the farmer's corn

Summer Eggplant "Parm"

Pardon my eggplant, but right now, in this moment, you need to know how to make this summer eggplant "parm." Clearly, ask me if you want info. on anything posted here, but we must focus on the eggplant. The eggplant.

Step 1: Salt your eggplant. I never salted eggplant before cooking until this week. Trust me, you want to. The salt draws out the liquid and improves the eggplant's naturally bitter taste. Pour salt on the plate, place the eggplant on top, salt the top of the eggplant. Let sit for about 10-15 minutes. MAKE SURE TO RINSE THE EGGPLANT WHEN DONE. Sorry I just screamed at you, but seriously, you don't want heavily salted eggplant. Ew.

Step 2: While the eggplant is getting its salt on, chop tomatoes and slice mozzarella cheese. I used roma tomatoes and cherry tomatoes. Preheat the oven to 400 degrees.
Step 3: When the oven is ready and your eggplants have been rinsed of salt, roast them for 20 minutes on each side.

Step 4: Rinse and cook quinoa according to package instructions.

Step 5: Top with mozz cheese and tomatoes when there are a few minutes left. If you like, broil for 2 minutes to get the cheese perfect. This picture was taken pre-broil.

Step 6: Plate eggplant slices on top of quinoa.

I didn't want this meal to end.
Can you tell? The quinoa, which I must admit, I was hesitant to try in place of traditional pasta, was worth it. The little grains formed to the eggplant to create a subtle crunch similar to that of the fried eggplant in eggplant parmesan. The tomatoes, fresh and flavorful, outperformed any and all marinara sauces. Fresh mozzarella > shredded. I enjoyed the leftover eggplant later in the week for lunch. Popped the eggplant, cheese and tomatoes in the toaster oven for a few minutes, laid spinach on a wrap and rolled it all up.

If you frequent a farmer's market on the weekends, I sincerely hope you fancy the eggplant this time around. Something different and something purple. Get silly.

The Blue Mermaid

Tonight we are going to talk about my "favorite restaurant in Portsmouth." Bold statement, bold flavors, the (bold) Blue Mermaid.

But before I do that I need to showcase last night's openface meatloaf sandwich! The sequal was better than the first performance.

Two slices meatloaf, ezekiel english muffin, babybell cheese, marinara sauce, toaster oven...oh, baby! Considerations for three nights in a row have entered my mind but I just can't bring myself to tripple play the meatloaf. For me eating something similar two nights in a row is pushing it, but I couldn't dismiss the daydreams of this sammy. (do you daydream of food?)


Glorious. Saturday's supper perhaps.

Do you have a tried-and-true restaurant? An establishment consistently delivering on taste, price and service in turn capturing your loyalty? The Blue Mermaid is my true blue.

My most recent visit to the Blue Mermaid marked a very momentous occasion. The meet and greet of my mom and Matt's mom! After much debate on where to allow this "laissez faire" dinner to occur and resistance on my part to go to the Blue Mermaid again (Matt and I seriously go there on the reg) I came to my senses and realized, "What better place to bring my family and Matt's together but our favorite place," (the same realization that goes down in the My Idea Windows 7 commercials when ordinary people think of something fabulous before the geniuses at Microsoft).

Located in the Hill, an historic area of Portsmouth, the Blue Mermaid could possibly get overlooked, as it is not the center of attention downtown. Which explains TASTE Magazine coining it "Portsmouth's Best Kept Secret." Caribbean inspired, the Blue Mermaid is brightly adorned with inspiring photographs and eclectic decor. The Mermaid's passion for delivering high flavor and unique festive food is apparent in every item that reaches the table starting with the warm tri-colored tortilla chips and homemade salsa. The service is always exceptional, informative and friendly and that salsa, did I already mention the fire roasted, award winning salsa?

My boyfriend "knows what he likes and what he likes to do" (his words) so he tends to order the same drink, appetizer and entree at the Blue Mermaid every time. No judgement, his lineup is stellar defined. I usually order some variation of the margarita or sangria. The picture below showcases the Painkiller and a Patron Silver marg.


The Painkiller Light & dark rum, pineapple juice, oj, and coconut with fresh nutmeg (right) Patron Silver Patron silver tequila, Cointreau, a splash of sour, splash of lime, float of Grand Marnier (left)

The Crispy Calamari served with a tomato roasted poblano aioli dipping sauce gets the party started every time.

The calamari at the Mermaid is without exception, amazing. Nailing the two integral factors perfectly: lightly crispy on the outside, deliciously fresh on the inside.

Let's jump in the trust tree for a minute or two. The real reason Matt and I continually come back to the Blue Mermaid is for the Braised Short Ribs. These "fall off the bone" ribs really and truly fall off the bone but land softly in the decadent sauce sent from Caribbean heaven. Moderately rich but full of flavor, I could eat spoonfulls of this sauce all night.

Braised Beef Short Ribs
Island rubbed and braised in a guava-soy reduction, served with roasted poblano mashed
potatoes and sauteed green beans

If food by sea is more your preference, the selection of fish entrees is vast and irresistible. Wood grilled salmon, shrimp, scallops or mahi-mahi to be paired with your choice of two sides and sauce. The possibilities are endless; salmon with roasted corn red pepper salsa, jalepeno pesto or chipotle honey glaze. Shrimp with sunsplash salsa, grilled mango vinaigrette or mango chutney. Aside from the talented wood grilled selections, other Mermaid specialities include but are not limited to: Pan Blackened Mahi-Mahi served over couscous and a black bean and corn roasted waffle topped with mango napa cabbage and chili slaw; Seafood Tagine: Salmon, cod and mahi mahi sautéed with curried tomatoes, onions and peppers in a rich coconut fish stew, served with foccacia and a side salad (pictured below right) and Bimini Chicken Pan roasted boneless breast of chicken sautéed with bananas and walnuts in a bourbon coconut sauce, served with chef’s vegetable and sweet potato hash.


The entree on the left is a special that peaked my interest. Blackened salmon with an avocado cream sauce (on the side), baby bok choy and roasted red peppers with roasted poblano mashed potatoes. Special indeed.

With numerous visits over the past four years, I have tasted a plethora of delicious items: Lobster and Roasted Corn chowder; Steamed PEI Mussels sauteed in fire roasted tomatoes, white wine, garlic and herbs; grilled bananas; corn bread; Mermaid Mac and Cheese, Saddle Bags, crispy wontons filled with chicken, jack cheese, herbs and spices, served with a ginger soy sauce....to be continued.

The Blue Mermaid will always be my favorite restaurant in Portsmouth but now the food and memories hold a more distinct place in my heart. Food really brings people together and at its essence is the shared flavors of communities and relationships. Over the years, the Blue Mermaid has united new couples, old friends and now families.

If food is love, the Blue Mermaid is Aphrodite.

Summer comfort meatloaf

Thank you all so much for your thoughtful comments on my last two posts. Embracing life and living for today can easily be forgotten during the more monotonous days but it resonates with all of you and that just warms my big ol' heart.

It is 84 degrees in Portsmouth tonight, I do not have AC and I chose to pre-heat the oven for my debut into cooking meatloaf. Writing these words, I wonder if I'm a partial lunatic. For one, I only like my mom's meatloaf and two, it is not winter. I like to think I just wanted to capitalize on Wednesday's day off from working out and create a new dish. Meatloaf is comfort food defined, so I guess even in the dog days of summer we all need a lil' comfort.

Speaking of dogs!! Matt's family just brought home a brand new golden retriever and named her Bella after none other than Patriots coach, Bill Belicheck!



How cute is that ball of fluff!?! eeeeeee so cute.

Anyways here are the loaf of meat* deets: adapted from here

Summer Comfort Meatloaf

Ingredients:
■1/2 medium white onion, chopped finely
■1 red bell pepper, chopped finely
■2 large carrots, grated or chopped finely
■1 lb ground turkey breast
■6 ounces of tomato/spaghetti sauce
■3/4 cup uncooked rolled oats

■1/4 cup shredded parm cheese
■2 tsp. dried oregano
■2 tsp. basil
■1/4 tsp. red pepper flakes
■2 egg whites
■2 cloves garlic, peeled and minced
■Splash of Worcestershire sauce
■Vegetable-oil cooking spray

1. Pre-heat oven to 350 degrees

2. Combine all ingredients (save the cooking spray) into a bowl and mush together. Years of watching my mom mix and mush with her hands inspired me to do the same. But if you aren't that kind of gal or gent, by all means use a wooden spoon!

3. Spray the cooking spray into a loaf tin and bake in the oven at 350 degrees for about an hour

4. If you so desire, broil on high for 3 minutes to get the top and edges nice and crispy. I am going for the "Hi, my name is Joy, I have two kids and I just burnt my meatloaf again" look. (Joy is my mom)

To really transform this winter comfort food into a summer meal I nixed the standard mashed potatoes and sauteed seasonable summer squash and zucchini with a light coating of EVOO, garlic powder, sea salt and oregano and prepared a side salad with Olivia Organic's spring mix, celery, cherry tomatoes, cucumber, and feta cheese. Oooo la la!

Plate, serve, enjoy!

This is a far cry from the meatloaf I grew up eating, but I clearly wasn't trying to replicate my mom's AND it was still very good! I like knowing this is a healthier version; I will never turn down extra veggies, and the marinara sauce, oregano, basil and parm cheese really elevated the flavor.

It's a win but next time this meatloaf is prepared the temperature outside will be at least 20 degrees cooler.

Is there a comfort food that reminds you of your childhood? Have you recreated in your own kitchen?

*I apologize and will never refer to meatloaf in this way again. Ew.

Wine Wednesday

I worked past 5 this evening and had all intentions of hitting the gym after a few errands around town but I made the mistake of going home first. So, this happened...

which quickly turned into this... No regrets. The gym will be there tomorrow. Relaxing on the porch with a good book and a glass of red wine, feeling the warm summer breeze does not occur often. Nor can it living with a sunless screened in porch in NH.

Soon after this supreme contentment was achieved a particular pair of aces mastered the grill.




Cheers Chef de Cuisine Colby and Amanda!

A plethora of grilled veggies (yellow squash, zucchini, onions), grilled chicken, rice pilaf, a soft melt-in-your-mouth loaf of bread tickled our fancies. The salad of cucumber, tomato, red onion and craisins floated our boats.

If tonight was not the epitome of the perfect summer evening, I honestly need some guidance.

Time out. Was that thunder I just heard? Yes. Lightning? Yes. And the text from Matt's mom just came through (she lives for weather.com activity) "some bad storms are heading your way." Ok, now we have the quintessential summer night.

Portsmouth, NH watch out, the Doppler is showing an intense storm abrewing.
Red zone, 10:30pm! Who's excited?

Fun in the sun burgers

With temperatures approaching 100 degrees last Friday, the cool breeze and chilly but not frigid water offered relief from the heat. We frolicked, we walked, we swam, we read, we baked (yeah, oops! when the breeze coming off the water masks the suns rays you don't feel the need to reapply) and we worked up quite the appetite.

This past Christmas my mom gave me a cookbook from the highly acclaimed Moosewood Restaurant in Ithaca, NY where Lindsay goes to college. The Moosewood Restaurant Low-Fat Favorites Cookbook has won the James Beard/Kitchen Aid Cookbook Award and my copy is even signed by the author, Lisa Williams! Super cool mom! I have dabbled with a few soup recipes since December 25th, and thoroughly enjoyed the distinctive quality, bold tastes and health benefits of each creation, but mom is the experienced Moosewood diner and recreator. So, she took the reigns on dinner. Together we chose the Chili Burgers but before you envision thick chili and juicy meat, open your mind to beans, oats, tex-mex seasoning, protein, flavor and texture.

Moosewood Chili Burgers:

What you will need:

• 1 cup chopped onions (we used 1/2 a red onion)
• 4 garlic cloves, minced or pressed
• 2 teaspoons olive oil
• 1/2 cup peeled and grated carrots
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 3 cups cooked kidney or pinto beans
• 2 tablespoons dijon mustard
• 2 tablespoons soy sauce
• 2 tbsp ketchup or 1 tbsp tomato paste
• 1 1/2 cups rolled oats
• salt and pepper to taste

First saute the onions and garlic in the oil for about 5 minutes or until the onions begin to soften. Add the carrots, chili powder, and cumin and cook on low heat for 5 minutes. While sauteing, smile and pose for the camera like the beautiful lil' lady pictured. Set aside your mixture when all the flavors have combined and your mouth starts to hurt from smiling.

Mash the beans in a large bowl with a potato masher or get into it with your hands. It might feel gooey but its the best way to mash and mix. Add the mustard, soy sauce, ketchup or tomato paste, and the sauteed vegetables. Mix in the oats. Continue to use what your momma gave you, your hands. Add salt and pepper to taste.

Wash and dry your hands and then moisten them up again and form the burger mixture into patties. Our mixture yielded about 8 patties. (You could make them smaller or larger depending on your personal preference of course!) Lightly spray or oil a nonstick skillet and cook the burgers on medium heat for 5-8 minutes on each side or until a nice shade of brown covers these beauties.

We enjoyed our chili burgers on toasted Ezekiel muffins. Toppings at the table included fresh salsa, sliced avocado, and spinach. Lindsay composed a wonderful salad to elevate the meal, decorating Olivia's Organic spinach with sliced red onion, Ocean Spray craisins, walnuts and feta cheese and dressed the salad with a Light Balsamic Vinaigrette.

After a day in the sun, the chili burger vividly engaged the senses and proved you can make smart healthy choices and enjoy the results. Moosewood's attention to nutrition and delicious food emanates from every page with every recipe and the chili burgers on page 173 did not waver from the Moosewood mission nor sacrifice an ounce of flavor to provide a healthy enjoyable meal.

I love the gifts that keep giving, aka cook books. Thanks again mom!