Continue reading It's the start of the Maine shrimp season!

Continue reading Stuck with a giant zucchini? Stuff it!

Continue reading 60th Annual Maine Lobster Festival - Part One

Actually, it shouldn't be thought of as an indulgence. The couscoussiere is basically a double boiler used to make couscous and a variety of "stews" that are ladled onto the grain (technically a pasta). Originating in North Africa, couscous was made from Semolina by the Berber peoples. Couscous itself is now prepared and served variously all over the world, similar to rice. Immigrants to Israel from North Africa brought their own recipes, making couscous more of a main dish than a bed for meat stews, and this isn't a strictly Moroccan affair, as many believe. Most of North Africa can lay claim to their own couscous staple-dish.

Couscous can be made in any steamer or even simply soaked and then boiled. However, it is the couscoussiere that distinguishes the pedestrian from the "proper" couscous dish. Now, a couscoussiere isn't cheap. I don't like counter clutter and wasted shelf space, and I admit I don't own a couscoussiere, but I've used them to great success and pleasure. You can check out couscous recipes for yourself and see if you want to take it to the next level. If you've got the taste and the cash, go for it. A high-end couscoussiere presented at table is a splendid sight and your guests will be salivating before you take the lid off.

It's the last leg of the "official" summer, but the thermometer sure doesn't' think so. For an evening get together, cold dishes that can be done in advance and with little or no heat keep the host cool: Albacore gravlax "terrine' with tapenade, Blackberry soup with juniper cream and candied lemon peel, Whipped Brie de Meaux with Tellicherry pepper and fig compote, and Avocado-jalapeño glace. If you don't mind the steam, Regina Schrambling offers recipes that borrow from the tamale tradition: foods steamed in corn husks.

At the Farmers' Markets around town, Thompson seedless grapes are showing up, and it's peak season for eggplants. Still shopping? You might not be able to get gorumet goods and cookware from Surfas anymore.

On the restaurant scene, SIV heads for the desert and gives Guy Savoy at Caesar's Palace in Vegas three stars (***). Closer to home, try Cafe Brasil for a Carnivale atmosphere and great Brazilian food.

In wine, there's much love for the Loire Valley, and SIV's Wine of the Week is 2005 Domaine Adèle Rouzé 'Quincy', a $15 Sauvignon Blanc from the Loire Valley.

About a week ago, I posted a little guide on how to grill corn on the cob, which is my favorite way to cook corn. It is not, however, the only way to cook corn. The website How to Cook Corn on the Cob has photo guides to grilling, steaming, boiling and microwaving corn. It might not be headline news, since you have probably used at least one of the methods before, but all four are great guides for those who are new to corn cookery or simply want to give another method a try.

One other useful tip -although not necessarily for the health conscious - is to roll the hot corn along the long side of a stick of butter, which is the easiest and most thorough way to cover the corn before sprinkling it with salt, pepper and whatever other spices you like to use. Compound butter is also a great way to dress up corn.

The first restaurants in a new chain offering dim sum have opened in London. Ping Pong Dim Sum Little steamed parcels of deliciousness. Three eateries are in operation to sample these under-appreciated Chinese specialities.

• 45 Great Marlborough Street Soho
• 74-76 Westbourne Grove
• 10 Paddington Street

If you cant get to one of these fabulous sounding places maybe you could try making dim sum at home. This article in the Independent has several recipes.

Sometimes, cooking for one or two every night is just as much of a challenge as cooking for a large family of six. Whereas cooking for a large family requires savvy stretching of dollars and food, cooking for one or two requires the ability to cook in small quantities without wasting food. Of course, that doesn't mean you can't get creative with leftovers.

The micro rice cooker helps out by allowing you to cook a small amount of rice, and conveniently, too, since the ceramic pot goes in the microwave oven. Once the rice is cooked, you can eat straight from the bowl. It's certainly not any faster, since the uncooked rice still has to be washed/rinsed and soaked for 15 minutes before cooking. If you want speed, then just go for the pre-cooked ready packed rice available at Asian markets.

The micro rice cooker is available at Compact Impact for $44. 

[via: popgadget]

Sarah posted that she was surprised to see such large globe artichokes when she was out shopping, but as an artichoke fan, I have been enjoying these for some time. They are significantly larger than your average 'choke - that is my chef's knife in the photo below for a size comparison - and they are so satisfying that they can actually serve as a light meal. The only downside is that you have to dedicate a whole, large pot to steaming one, so it's best to either only prepare one at a time as an appetizer for a group or a snack for yourself.

Continue reading Eating the globe... globe artichoke, that is