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Search results for "Maine"
Paysan Breton Butter
Series: Foodie
Description: Big thanks to Madame Fromage for introducing me to what I first thought was "oh butter". As I had my first taste of it, I quickly realized it is more than that; it is addictive. The initial deliciousness of the cream is so luxurious you immediately pay attention while the flecks of Guérande Sea Salt crystals distract you from everything else on the table. (true story). This fluted sided mold presents a recipe that's reMained unchanged for over 50 years. The churned cream and ferments with a pinch of sea salt that offer wonderful simplicity.
Origin: France
Tags: butter, salted
Price: sold
Rockweed
Series: Cheese Portraits
Description: A recent visit to Maine allowed me to catch up with my cheesemaker friend Allison Laking, of Lakin's Gorges Cheese, who is a fancy-schmancy Ivy League (Cornell, hence "Gorges") educated anthropologist. Now She's a humble kick-ass cheesemaker, a milker of cows and farmer's market maven. She handed me this square wheel of her gorgeous (see what I did there?) bloomy rind cheese with a zig-zag layer of powdered seaweed running through its center. I'm so glad to finally get a chance to paint this beauty. After a week or so it was perfectly ripe and delicious, and so creamy it was threatening to ooze while I was painting it. In the end, it turned out to be a super model. This cheese is a result of relocating her cheesemaking to her farm. Allison wanted to create a cheese that was truly a taste of place. East Forty Farm stretches down to Long Cove, on the Medomak River which is rich with seaweeds. After 6 months of research and careful choosing the best flavor profile, she started making the powdered ribbon for the center of the new bloomy rind cheese. It's aged for one month and is creamy, briny and deliciously savory. I almost get a hint of the fresh sea when I eat this, but perhaps that's just my silly artist imagination. Regardless, I absolutely love it! Seek some out for yourself, from Laking's Gorges Cheese.
Origin: Maine, USA
Price: sold
Opus 42
Series: Cheese Portraits
Description: Allison Lakin sent me this beautiful cow's milk cheese that is an interesting mix of flavors that translates as both fresh spring rain and the musty cellar it was aged in. It's quite hard to pin down in words, and I mean that in a good way. It's earthy and grassy, but like there's some onion-grass in there, or chives... and it's light and mildly sharp and nutty with a yeasty milk-like finish and ... it's addictive. I love it and can't say I can compare it with any other cheese in memory. It's also quite attractive with a crumbled, mottled texture and a color range of pale-chalky lemon-yellow to a rich deep orange-olive glow nearer the rind. Thanks Allison, for helping me get another Maine cheese portrait on the cheesemap!
Origin: USA, Maine
Tags: Lakin's
Price: sold
Ricotta (Lakin's Gorges)
Series: Cheese Portraits
Description: Maine, is another new state for the cheesemap! Allison Lakin, of Lakin's Gorges Cheese, generously sent me this fresh basket-molded Ricotta made with Tide Mill Organic Milk. It is an understatement to say it was extremely challenging to paint. There's need for a lot of subtle color in the a-chromatic white wheel. It's flavor is subtle (as expected) yet wonderful and Allison offered lots of suggestions of pairings. I found honey was best suited as it became a fine breakfast after having painted it late into the night before.
Origin: USA, Maine
Tags: cow, New England, Lakin's Gorge
Price: sold
Wasabi Lobster Roll
Series: Chef Plates
Description: Roll: Shrimp california roll rolled into wasabi tobiko, topped with a Maine lobster salad (lobster, masago mayo, mango anf cucumber) and a soy pickled jalapeno. Sauce is mango mint honey sauce with a little chili. by Chef Zama of Zama Sushi
Origin: Zama Sushi
Tags: shrimp, sushi, california roll, wasabi, lobster salad, jalapeno
Price: sold