According to Mainetoday.com
, "state officials have closed Cobscook Bay and parts of the Down East coast to mussel harvesting due to red tide." For a more in depth article, check out the BDN article
. WCSH is reporting this morning that the closures now extend to some clam flats.
State officials urge that anything on the market is safe. But just in case, you might want to pick up a box of the award-wining frozen clam cakes by Harmon's
. Earlier this month, the Kennebunk-based company earned top honors in the Clam Cake division at the 27th Annual International Schweppes Great Chowder Cook-Off that took place in Newport, Rhode Island (see photo above). According to the company's press release, "Harmon's Clam Cakes were born at Higgins Beach in Maine, in 1923, and quickly became a quintessential summer meal. They are available at clam shacks, neighborhood restaurants, and grocer's freezers throughout Maine and New England."
In other contest news, Unity College
took third place in the 2008 NACUFS (National College and University Food Services) "Best Vegan Recipe Contest" (see the BDN write-up
). Here is the recipe, created by catering assistant Pamela Stone (note that this serving size is good for a party- you might want to cut it down for individual portions. Plus, I don't know about you, but I don't measure in ounces. If you're going to make this, my advice would be to use the ingredients for inspiration and wing it):
Stuffed Chard Leaves with Red Pepper Tomato Chutney
Yield: 12 lb
Prep: 25 minutes
Portion Size: 2 - 4 oz
Cook : 30 minutes
Num Portions: 25
6 oz lentils
2 oz olive oil
13 oz finely chopped red onion
8 cloves garlic, minced
18 oz finely chopped carrot
16 oz finely chopped green bell pepper
16 oz finely chopped red bell pepper
3 lb drained, rinsed, dried, crumbled firm tofu
1 oz ground cumin
0.50 oz ground coriander
0.33 oz sea salt
0.66 oz red pepper flakes
0.66 oz ground black pepper
6 oz sliced 1/4 inch rounds scallions
12 oz finely chopped walnuts
16 oz green chard
1 oz olive oil for brushing
1. Place lentils in a medium saucepan with enough cold water to cover. Bring to a boil over medium heat. Cover, reduce heat to low and simmer gently until lentils are just tender, about 15-20 minutes. Do not over cook as they will get mushy. Drain and let cool.
2. In a large saut` pan or wok heat oil over medium low heat until hot. Add onion, garlic, carrots and green and red bell peppers and saut` until peppers begin to color, about 2 minutes. Stir in tofu and spices and saut` until tofu begins to yellow, an additional 3 or 4 minutes. Remove from heat and stir in scallions, walnuts and lentils. Let filling cool.
1. Prepare chard leaves: Fill a large stock pot with water and bring to a boil. Blanch chard leaves for 30 seconds. Drain and cool. Cut the stem at the leaf end. Flatten heavy ribs with the flat of a French knife.
1. With the tapered end of the leaf facing you, place 2 tablespoons to 1/2 cup of filling on leaf about 1/3 of the way up. Fold leaf tip over filling, fold in sides and roll leaf like an egg roll. Place seam side down in a hotel pan. Continue wrapping until filling is used.
2. Brush chard rolls with olive oil. Pour in just enough water to cover the bottom of the hotel pan, cover with foil; punch a few holes in the foil. Cook in a 325 degree convection oven or 350 degree traditional oven for about 20 minutes. Serve with Red Pepper Tomato Chutney (see next page).Red Pepper Tomato Chutney
Yield : 25 (2-oz portions)
Prep :15 minutes
Cook: 30 minutes
56 oz can roasted red pepper
2 lb tomatoes
1 oz ground cumin
1 oz grated ginger root
1 oz ground coriander
¼ oz red pepper flakes
1 lbs granulated sugar
6 oz balsamic vinegar
1. Wash tomatoes
2. Place half of the peppers and tomatoes in food processor and puree.
3. Cut the remaining peppers and tomatoes into a fine dice.
4. Place all ingredients in a medium saucepan and slowly bring to a boil over medium low heat. Reduce heat to low and simmer chutney for 30 to 40 minutes until thickened. Let cool in refrigerator uncovered until temperature reaches 45 degrees. Cover to use for service.
5. Serve as a condiment with "Stuffed Chard Leaves".