Andrew Zimmern in his recent episode pf Bizarre Foods
was in Maine. In 1972, I was in Maine as a tennis pro at a camp just outside of Portland, Maine. What I remember the most about the city it was hard to find the street signs, no kidding. But Mr. Zimmerman found a lot more to eat then I did because I don’t remember eating anything in Portland.
There was fish roe and then the sea cucumber which is becoming more popular in other places other than Asia. At this Zimmern liked it.
He then gets to try wild Maine food - a new red meat, beaver. A chili is made with spices and good. Lean, clean tasting. Cooked in ground bean whole smokey beans.
In Buxton, wild ramps (like a leek, hot and garlicky). Nettles are poisonous at certain times of the year and need to be handled delicately as otherwise they produce toxins. Makes like a wild spinach soup. Ramp salad with cats tail he likes. Below is a reci[e that I found for ramps.
Then in Hugo, he ate welks, a clam like animal made with lemon, garlic and butter as well as cod chowder using all parts of fish was good. I have quiduck
Gourmet | April 2008
Adapted from North Pond
yield: Makes 4 (about 4 cups) servings
active time: 45 min
total time: 1 1/4 hr
Ramps, or wild leeks, are celebrated as a sign of spring in Appalachia. This creamy soup captures the briefly flourishing vegetable's essence:...
1 pound ramps
1/2 sweet onion such as Vidalia or Walla Walla, thinly sliced
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1/3 cup dry white wine
3 1/2 cups reduced-sodium chicken broth
1/4 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter
Garnish: almond oil or extra-virgin olive oil
Trim roots from ramps and slip off outer skin. Cut green tops from ramps and coarsely chop enough greens to measure 3 cups (reserve remainder for another use). Thinly slice ramp bulbs, including pink stems.
Cook ramp bulbs, onion, white pepper, and 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until softened, about 10 minutes. Add wine, then boil over high heat, stirring occasionally, until evaporated completely. Add broth and simmer, partially covered, stirring occasionally, until onions and ramps are very soft, about 20 minutes. Stir in ramp greens and boil 1 minute.
Working in batches, purée soup in a blender until very smooth, about 1 minute per batch (use caution when blending hot liquids), then strain through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Return soup to cleaned pot and bring just to a boil. Whisk in cheese and butter until smooth. Season with salt.