Creamy Butternut Squash Pasta Bake
“This is one of my mom’s favorite fall pasta dishes. It can be made with canned pumpkin and any fresh herbs to make it even easier.” – Chef Jean.
Creamy Butternut Squash Pasta Bake: 4-6 servings
- 1/4 c. salted butter
- 2 tbsp. olive oil
- 1 c. walnuts, chopped
- 3 cloves garlic, chopped
- 1 tbsp. chopped fresh basil, plus more for garnish
- 6 c. cubed butternut squash (about 30 0z. cubed)
- 1 tsp. salt, plus more for pasta water
- 1/2 tsp. ground black pepper
- 2 c. chicken broth
- 1/4 c. heavy cream
- 1 lb. penne pasta
- 1/2 c. grated parmesan cheese, plus more serving
- Place the butter in a medium skillet over medium heat. Let melt, then add the olive oil and walnuts. Cook until the walnuts are lightly toasted and the butter is golden brown. Use a slotted spoon to transfer the walnuts to a paper towel lined plate.
- Add the chopped garlic and basil to the pan and cook briefly until golden and aromatic. Add the cubed squash, broth, salt and pepper. Bring to a simmer, then cover and cook for 15 to 20 minutes, or until the squash is fork tender. Let cool slightly to prepare for blending.
- Transfer the squash mixture to a blender. Puree until very smooth.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and reduce to medium heat. Cook 1 minute less than the package directions. Reserve 1/2 cup of the pasta water then drain the pasta in a colander.
- Return the large pot to medium heat. Add the butternut squash sauce, heavy cream, cooked pasta and 1/4 cup of the pasta water and parmesan cheese. Stir gently with a rubber spatula, until the sauce has thickened slightly and is coating the pasta, about 2 minutes. (Add more pasta water to reach desired consistency). Season with more salt and pepper to taste.
- Serve immediately topped with more chopped basil, parmesan cheese, and the reserved walnuts.
Baked Apple French Toast
“A great fall mash up of French toast and apple pie. Easy to make ahead of time for a crowd or to have in the fridge for a daily breakfast.” – Chef Jean.
Baked Apple French Toast: Serves 8
For the french toast:
- One 1-lb challah or brioche bread loaf
- 5 large eggs
1½ cups whole milk or light cream
3 tablespoons Maine maple syrup
- 2 tablespoons bourbon (optional)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the apple topping:
- 4 tablespoons unsalted butter
- 4 large Granny Smith apples, peeled and thinly sliced
- ¼ cup + 2 tablespoons packed dark brown sugar
- 6 tablespoons Maine maple syrup
- 1 teaspoon ground cinnamon
For serving: Confectioners’ sugar and/or maple syrup
To prepare the French toast base:
- Butter a 9 x 13-inch baking dish. Slice the bread into ¾-inch-thick slices.
- In a large bowl, whisk together the eggs, milk, maple syrup, bourbon, vanilla, and salt.
- Dip each slice of bread into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside.
To prepare the apple topping:
- In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes.
- Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.
- Preheat the oven to 350°F
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more.
- Remove from the oven and, using a fine sieve, dust with the confectioners’ sugar. Serve with additional Maine maple syrup.
“This is a great summer recipe using the garden’s bounty: fresh corn, tomatoes, zucchini, and basil. A delicious southern classic.” – Chef Jean.
- 2 cups baby lima beans
4 slices bacon
1 cup chopped sweet onion
1 cup zucchini, cut into ½-inch-thick slices
1 teaspoon minced garlic
3 cups fresh corn kernels
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
1 cup cherry tomatoes, halved
¼ cup thinly sliced fresh basil leaves
- Place lima beans in a medium saucepan and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
While beans simmer, place bacon slices in a large cast-iron skillet over medium heat. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
Add chopped onion, zucchini, and garlic to skillet over medium heat, and cook, stirring often, until onion is just tender, about 6 minutes.
Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
Stir in halved cherry tomatoes and sliced fresh basil; sprinkle with crumbled bacon and serve immediately.
Savory Grilled Cheese with Blueberry Compote
“This is a fun sandwich for the summer season. Makes a great light lunch or could be cut into small bites for an appetizer.” – Chef Jean.
Savory Grilled Cheese with Blueberry Compote ingredients (for 4 servings):
- 10-12 ounces fresh blueberries
- 2 tablespoons lemon juice
- 1/2 tsp. lemon zest
- 1 tsp. fresh thyme leaves
- 2 teaspoons butter, softened
- 4 slices sour dough bread
- 4 ounces Brie, thinly sliced (remove rind if desired)
- 4 ounces mascarpone cheese
- 4 teaspoons honey
- 1 cup baby arugula
- Pre-heat oven to 350 degrees.
- Place blueberries into a medium saucepan, add 2 tablespoons lemon juice, 1/2 teaspoon grated lemon zest, and 1 teaspoon fresh thyme leaves. Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer, while stirring occasionally, about 20 minutes or until thickened. Let blueberries cool for 15 minutes.
- Preheat large skillet or griddle over medium-high heat.
- Butter 1 side of each bread slice, then place butter side down, onto hot skillet.
- Cook bread slices 1-2 minutes or until bottom is toasted golden brown. Transfer bread slices, to an ungreased cookie sheet.
- Spread a thin layer of mascarpone cheese over each slice, then top each slice with about 2 tablespoons blueberry compote.
- Divide Brie evenly between bread slices and place on top of blueberry spread.
- Bake sandwiches in oven about 10 minutes or until cheese is melted.
- Transfer sandwiches to serving plates and drizzle 1 teaspoon honey over each sandwich.
- Finally, top each sandwich with about 1/4 cup arugula and enjoy.
Strawberry & Avocado Honey Salad
“This will utilize some of those fresh local strawberries and pair them with another super healthy food, avocado. Simple, refreshing, sweet and healthy.” – Chef Jean.
Strawberry & Avocado Honey Salad Ingredients:
- 2 1/2 tbsp. fresh squeezed lemon or lime juice
3 tbsp. honey
3 tbsp. olive oil
- Kosher salt and freshly ground black pepper to taste
- 2 ripe avocados, peeled, pitted and diced with ½ inch chunks
- 8 oz. fresh strawberries, cut to about ½ inch chunks
- Whisk the lemon juice, honey, olive oil, salt, and pepper together.
- Arrange the avocados and strawberries in 6 small bowls.
- Drizzle the vinaigrette over the fruit salad. Serve immediately.
Vegetarian Reuben Sandwich
“This is a great vegetarian option in place of a popular meat eater’s sandwich for a quick and healthy dinner. It’s always a staff favorite when we run it on the menu. Splurge on a good quality rye bread for great texture and flavor.” – Chef Jean.
Vegetarian Reuben Sandwich Ingredients:
- 3 teaspoons extra-virgin olive oil, divided
- 1 small red onion, thinly sliced
- 1 cup sliced mushrooms
- 5 cups fresh baby spinach
- Freshly ground pepper, to taste
- 4 slices rye bread
- 4 ounces Swiss cheese
- ½ cup sauerkraut
- 5-6 tbsp. prepared Thousand Island dressing
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.
“We have been making moussaka here at OceanView for years. It is a popular entrée in our Main Dining Room. The combination of the creamy cheese topping and rich tomato-based lamb braise is delicious.” – Chef Jean.
Greek Moussaka Ingredients:
- 2 medium eggplant
- Olive oil (as needed)
- 1 lb lean ground lamb
- 2 medium onions, peeled and chopped
- 2 tablespoons fresh minced garlic
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt, divided
- 1/2 teaspoon fresh ground black pepper
Cheese Sauce Ingredients:
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons flour
- 1 cup half-and-half cream or milk
- 1 egg
- 1/2 cup grated parmesan cheese
- Hot sauce
- Grease a 9×9-inch baking pan.
- Peel the eggplants then slice 1/4-inch thick.
- Brush cookie sheet with olive oil.
- Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground black pepper.
- Place the eggplant slices on cookie sheet and roast till tender.
- In the bottom of the prepared baking dish arrange half of the eggplant slices.
- In a large skillet, combine lamb and onions; cook, stirring until the meat is no longer pink and the onions are soft; drain fat.
- Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
- Arrange the remaining eggplant slices over the lamb mixture.
- PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
- In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
- Pour the cheese sauce over mixture in baking dish.
- Bake in a preheated 350-degree oven for 45 minutes or until internal temperature reaches 165 degrees.
Whole Grain Pancakes
“Maine Maple Sunday is the weekend of March 26th, right around the corner! We enjoy a lot of pancakes here at OceanView – easy and quick for breakfast, lunch, or dinner. Add fresh fruit salad and a cup of your favorite hot beverage for a complete meal. Don’t forget the Maine Maple Syrup!” – Chef Jean.
- 1 cup whole wheat flour or white whole-wheat flour
1/2 cup old-fashioned whole rolled oats or quick oats
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 large egg
1 cup milk
2 tablespoons packed brown sugar
1/4 cup plain Greek yogurt
1 teaspoon pure vanilla extract
- Stir the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough.
Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 200°F oven or serve immediately.
Enjoy with warm Maine Maple Syrup!
Devils on Horseback
“This is a popular and fairly simple appetizer to make and can be made ahead for a crowd. It goes great with a glass of wine or any beverage of choice.” – Chef Jean
- 20 wooden toothpicks
- ¼ cup reduced-sodium soy sauce
- ½ teaspoon ground ginger
- ¾ cup dark brown sugar
- 20 large Medjool dates pitted and left whole
- 20 whole smoked almonds
- 10 thin slices of bacon, cut in half crosswise
- Preheat oven to 400 degrees.
- Soak the toothpicks in a bowl of water.
- Spray a 9×13-inch baking dish with nonstick pan spray.
- In a bowl, mix together the soy sauce and ground ginger.
- Place the brown sugar into a shallow bowl.
- Spread open a pitted date, then stuff it with a smoked almond.
- Wrap the date with half a bacon slice, secure it with a toothpick.
- Dip the whole thing into the soy sauce mixture, and then dip it into brown sugar.
- Place the wrapped dates into the prepared baking dish.
- Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.
“This is a simple yet elegant chicken preparation from our dining room menu. I love the nutty flavor of the arugula with the hint of citrus and saltiness from the Parmesan cheese. All together, it’s delicious!” – Chef Jean
- 1 1/4 pounds boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 2 tablespoons milk
- 3 eggs
- salt and pepper to taste
- 1 cup Italian style breadcrumbs
- 1/4 cup panko breadcrumbs
- 1/4 cup olive oil
For the salad
- 2 cups baby arugula, or baby spinach leaves
- 1/4 cup red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons shaved parmesan cheese
- salt and pepper to taste
- Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Pound with a meat mallet or a heavy pan until uniformly thin.
- Place the flour in a bowl and season it generously with salt and pepper to taste.
- Place the milk and eggs in a separate bowl and whisk to combine.
- Place both types of breadcrumbs together in a separate bowl and stir to combine.
- Dip each piece of chicken in the flour, then the egg mixture, then the breadcrumbs. Set aside on a lined sheet pan.
- Heat the oil in a large skillet over medium high heat. Add the chicken cutlets in a single layer.
- Cook for 4 minutes per side, or until golden brown, crispy, and cooked through. Set aside and keep warm while tossing the salad topping.
For the salad
Place all the salad ingredients in a bowl and toss well to combine.
Arrange the salad either on top of, or next to, the chicken cutlets. Serve immediately.