March 20, 2013

The Maine Ingredient: Snow still flies, yet seeds know what season it is

By Anne Mahle

(Continued from page 1)


2 pounds russet potatoes, peeled and cut into large chunks; about 4 potatoes

6 cloves garlic

1/4 cup extra virgin olive oil

1/2 cup milk

1/2 to 3/4 teaspoon salt, plus more for the potato water

Several grinds of fresh white pepper (black pepper is OK if you don't mind seeing the specks of black)

1 teaspoon fresh lemon juice

In a large stock pot, cover the potatoes and garlic with salted water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender when pierced with a fork. Drain and run through a ricer into a bowl. Add the rest of the ingredients, reserving some milk. With a hand mixer or potato masher, mix the potatoes until ingredients are just incorporated. Add more milk and salt if needed.

Servings: Four to six


It's important for safety reasons to have the spinach as dry as possible before adding it to the hot pan.

1 tablespoon canola oil

3 tablespoons pinenuts

2 tablespoons minced garlic, about 2 cloves of garlic

18 ounces spinach, ribbed, cleaned and dried thoroughly

Sea salt a pinch or two

Several grinds of fresh black pepper

Heat a large skillet over medium-high heat. Add the oil and the pinenuts. Stir constantly with a wooden spoon or spatula until the nuts are lightly toasted, about 3 minutes. Add the garlic for another 30 seconds or so, stirring constantly. Turn off the heat and add the spinach, salt and pepper, turning into the nuts and garlic with tongs. When the spinach has reduced by half in volume, but still has some leaves that are not wilted, remove from pan immediately and serve.

Servings: Four to six


Anne Mahle of Rockland is the author of "At Home, At Sea." She can be reached at:


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