06.03.09

Cheese and Honey!!!!

Posted in First Blog at 1:18 pm by Erik

With the spring season turning soon to summer, I’d like to say a few words about my favorite cheese, Winnemere, from our friends at Jasper Hill Farm. The gooey, unctuous, earthy, and milky cheese, has all of the flavors, aromas and textures. Wrapped in bark, with a washed rind, the flavors are complex, but in the end, it is just a really deliciously amazing cheese. I believe the season is almost over, so come an get it while you can.

By far, my favorite thing to pair with this cheese (and many others) is honey. We had a great small batch honey made by our ex-dishwasher’s mom, which was awesome. We are now using one from Peak’s Island. I’m always looking for small batch varietals of honey, so if you know a neighbor or a grandma with bees, let me know!

The pairing of a stellar Gorgonzola Dolce with blueberry honey is one of life’s pleasures. At Bresca, Krista served honey with Pecorino and pinent d’Esplette. My favorite dessert has always been fromage blanc with fruits and honey. Last time I had that, I believe I was eating my way through the South of France, off the beaten path, way off the grid. Fond memories…..Cheese and honey….on the same plate? No kidding! Call France! And nothing screams childhood like toast, with cream cheese and a drizzle of honey, made by mom on saturday morning. Foul? I think not……

Come on in and enjoy wines from our user friendly re-designed wine list with a heaping spoonful of Winnemere, toast and Honey. Yup, cheese and honey. Could it get any simpler?
eDh
(Erik H. Desjarlais)

Permalink 5 Comments

05.27.09

Bar Menu is back

Posted in First Blog at 6:24 pm by Erik

Back by popular demand, Evangeline presents the Bar Menu:

BAR MENU

$6
WARM MIXED OLIVES

LA QUERCIA CURED HAM AND CELERIAC REMOULADE

FENNEL, ORANGE AND OLIVE SALAD

BEETS AND FERN HILL FARM GOAT’S CHEESE

WHITE ASPARAGUS AND MOUSSELINE

SALADE VERTE, LIGHT MUSTARD VINAIGRETTE

FRITES AND MAYONNAISE

$9
AIGRE DOUX SWEETBREADS

DAILY SPANISH OMELET

$12
TARTINES: SERVED WITH FRITES

ROASTED AND BRAISED PORK, MUSTARD, CORNICHON, GREENS, GRUYERE

SMOKED SALMON, GOAT’S CHEESE, GREENS, CAPERS AND RED ONION RELISH

ROASTED BOOK STEAK, GRUYERE AND FRIED HEN’S EGG

DAILY CHEESES
$4 EACH

Permalink Comments

05.25.09

Babette’s Feast

Posted in First Blog at 11:01 pm by Erik

One of the most alluring and sensual food movies is Babette’s Feast. If you are a cook, francophile, foodie, chef, or otherwise a restaurant employee who cares, Babette’s Feast SHOULD draw emotion. Babette is a French refugee in 19th century Denmark, or Jutland. She is employed by two devout sisters, committed to the memory of their father and the idea of God.
Babette’s only connection to France is a lottery ticket a relative of hers purchases for her every year, and one year, she wins. Fourteen years of service to these women, Babette offers to cook dinner for the celebration of the sisters’ father, which is held every year…..silently and without ANY nice things.
Reluctantly, the sisters allow Babette to cook for the celebration, and the villagers commit to silence during the feast. Being God fearing folks, they don’t want to be perceived as gluttons under God’s eyes. Unfortunately for these God-Fearing folks, the dinner Babette unleashes is a celebration of all things delicious…..here it goes…..

Sherry…..delicious
Potage a la Tortue……….turtle soup served in beautiful bouillon bowls with handles….(like Evangeline)
Blini Demidoff au Caviar……..buckwheat blinis with creme fraiche and caviar
Caille en Sarcophage……quails in puff pastry with truffle sauce
Le Salad……….endive, walnuts and vinaigrette
Les fromages……….a shitload of cheeses with fruits
Baba au Rhum………Rum cake with figs and fruits.

Babette is stuck on a godforsaken island. Babette wins the lottery. Babette decides to feed the locals a feast completely unknown to them……these people know beer and bread soup. These folks see the rowboat arrive with a live turtle, a cage with live quail, cheeses, french wines, a block of ice, and a schmeppy commis named Erik. Erik transports the block of ice and a pocketfull of perigord black truffles to her abode, and begins the prep for her.

Long story cut short, Babette blows these people away with her culinary greatness. The only guy there who has any idea about food is a French General who speaks of a wonderful restaurant in Paris he used to dine at, who served the same quail dish. (Babette was the chef…)He knows how to use the sauce spoon. He knows what the wine is all about. The folks in the village begin to open up and actually enjoy her offerings, and SMILE. They devour the fresh fruits and cheeses, and wash them down with wines. They dance around the well after the dinner, and the General leaves……….Babette then tells the sisters she spent her entire lottery winnings on this feast, and will remain in their home as a servant.
“Now you will be poor the rest of your life….”

On June 7th, Krista and I will be a part of the culinary movies at 1 Longfellow Square. We will be cooking while you watch the flick. Call One Longfellow Sq to buy tickets……207-761-1757
see you there!
Erik

Permalink Comments

05.12.09

Father’s Day

Posted in First Blog at 1:36 pm by Erik

Join us, Sunday June 21st for Father’s Day Dinner. Expect big wines, and big steaks (for a reasonable pricetag!) Check back for details!

Permalink 1 Comment

05.06.09

James Beard Award

Posted in First Blog at 12:01 pm by Erik

Big applause and congrats to Chef Rob Evans and his team at Hugos. Rob “took the gold” for the Northeast Best Chef award from the James Beard Foundation this past Monday night. While it is an honor just being nominated, the accolade is coveted, and a giant step in the career of any chef to win.
When you dine at Hugos, be sure to send a congrats to the chef and crew.

Permalink Comments

04.23.09

brescablog

Posted in First Blog at 11:33 pm by Erik

If you look to the right, under the blogroll, you will see a new b-log by my wife, Krista, Chef/owner of bresca. Aside from being a talented chef and the best wife, she also dabbles in writing. Look it up!
Erik

Permalink 1 Comment

04.22.09

Glass Eels!!!

Posted in First Blog at 1:30 pm by Erik

With the first glimpse of spring, come many culinary treats, but none so cherished as the little baby glass eel. Evangeline will be bringing in these little delicacies tomorrow. Quickly fried with a hint of garlic, chili flake, olive oil, herbs and browned butter, these are one of my favorite things to eat and prepare. Below is a note from Browne Trading Company here in Portland:

“THE BABY GLASS EELS HAVE RETURNED TO MAINE! A true seasonal delicacy, the run of these baby eels, or elvers, occurs only for a few weeks every spring.

Spawned in the deeps of the Sargasso Sea near the Bermuda Triangle, bundles of transparent eel larvae get swept by the Gulf Stream on a perilous journey toward the North Atlantic, or across to the Mediterranean Sea. Net caught on coastal rivers here in Maine in special nets as they migrate to ponds and lakes, they are no thicker than a strand of spaghetti and number over 2,000 baby eels to the pound.

Delicate in flavor with a tender bite once prepared, glass eels have long been coveted in both France and Spain. To the Spanish they are Angulas, to the French, Piballes. ”

Rod Mitchell began harvesting glass eels for legendary chef Jean Louis Palladin over 20 years ago. Hopefully here at Evangeline we can continue the local spring tradition for you!

Permalink Comments