lulu
Before we were frozen out of Maine a few days ago, we had dinner at one of our favorite Rockport restaurants, Nina June, in the heart of the village.
It is the brainchild of Sara Jenkins who combines her love of Mediterranean food with her Maine roots. She is also a cookbook author, the most recent one written with her mother Nancy Harmon Jenkins, a food guru in her own right.
On a cold night, we started with soup that combined leeks, potatoes, oysters and buttermilk in a creamy base. It was so good that I had to see if I could recreate it for dinner on a chilly Houston night.
I started with the known ingredients and added chicken broth and half and half. I can’t promise that it was as good as Sara’s, but it wasn’t bad. Here’s how it went together.
Buttermilk Oyster Soup
1 pint oysters, cut in half if they are large
l leek, finely chopped
3 red potatoes, finely chopped
1 c. chickens broth
1 qt. half and half
1/2-1 c. buttermilk
salt and pepper to taste
Saute oysters in about 1/4 c. of their liquid for about 2 minutes. Remove from pan and set aside.
In a large saucepan, cook leeks and potatoes in chicken broth until potatoes have softened. Add half and half and heat through. Add buttermilk and oysters with salt and pepper to taste and heat until all ingredients are blended.
Simple enough, the soup was very tasty and a perfect meal with a green salad and cornbread muffin. Next time I make it I might add a few drops of Tabasco and I can also imagine it with spinach or kale as an ingredient. Hmmm, what started at Nina June may take on a life of its own.
i so appreciate your visit and the comments you leave behind
For two years I looked high and low for these candelabra that fit so nicely into a bottle and are terrific on any table. Finally, they’ve been found hiding in a basket under some books. How did they get there!!
Ironing a tablecloth from Provence, I noticed a border of sunflowers which are the last flower to bloom in Maine. Right away a tablescape that would combine the found candelabra, sunflowers and the cloth began taking form in my mind. What I liked was the notion that the table would have sunny summer colors and at the same time be a lead in to fall.
From there it was easy to make the table happen. Yellow plates, yes.
It was was a no brainer to accessorize with the cranberry tones of the tablecloth. I’m crazy about the square shape of the cup and saucer….so contemporary looking but from a set of dishes popular in the 1940’s. Some things just don’t go out of style.
These little guys, cigalles they are called in Provence, are supposed to keep a table cloth from blowing off the table, but here they are used as napkin rings. They are fun finds from a street market in Gordes.
In a matter of minutes, the table is set, and I’m off to the kitchen to prepare gazpacho with which to fill those cups.
Tomatoes are at their best right now, and gazpacho is one of my favorite ways to use them. I throw all the vegetables in the blender with Clamato juice (1-2 cups) and blend until they are smooth. Here I used a mixed selection of tomatoes (4-6 depending on size) and a zucchini in place of the more traditional cucumber. You can be creative with your vegetable choices. When the ingredients are well blended, add a teaspoon each of red wine vinegar and sugar and salt and pepper to taste. If you like a bit of spice, add a touch of Tabasco or red pepper. 
I like to top the soup with diced veggies and a dollop of sour cream and when I have it I throw in some chopped lobster. Hmm, I’m getting hungry just thinking about it!
