The Lost Kitchen – Erin French
June 1, 2017 by Jenny
The Lost Kitchen: Recipes and a
Good Life Found in Freedom, Maine by Erin French is
packed with comforting seasonal recipes, stunning photographs and a
feeling of home.
The self-taught cook read cookbooks to form her culinary education
(I love that). French parlayed small catering jobs into a secret
supper series in her apartment. The success of those suppers
encouraged her to take fork-to-field dinners on the road in her
souped-up trailer. Eventually, she returned to her hometown
Freedom, Maine and built her dream restaurant, The Lost Kitchen, in
a restored 1834 gristmill.
It is hard to put into the words the feeling these pages and
recipes convey – it’s a combination of warmth, home, and comfort
while remaining true to fresh, seasonal ingredients and
sustainability. I am seeing awards in this beautiful book’s
future.
With recipes for Rhubarb Spoon Cake, Pork Burgers with Grilled
Peaches, Bacon & Blue Cheese, Slow-Roasted Pork Picnic Shoulder
with Cinnamon & Rosemary, and Fried Oysters with Root Cellar
Slaw & Horseradish Mayonnaise, it is easy to understand how
French’s restaurant is such a hot spot. I did a twist on her Ramp
and Fiddlehead Fried Rice a few weeks ago and it was
delicious.
Really feeling the love for this book – it makes me want to move
to Maine, find myself a gristmill and embrace the “good life”.
Special thanks to Clarkson Potter and the author for sharing the
Maine Shrimp Roll recipe. Be sure to head over to our contest page to enter our giveaway.
Maine Shrimp Roll A shrimp roll-or crispy, golden shrimp piled high on a buttered, griddled, and tartar sauce-slathered bun-is a classic way to enjoy some of our state’s favorite seafood. Serve with lemon wedges, pickles, and chips and call it a day.
SERVES 4
3 tablespoons unsalted butter, at room temperature
Butter the cut sides of the rolls and grill, toast, or griddle buttered-side down until golden brown. Slather the inside of each roll with a tablespoon of tartar sauce and line with baby lettuces. Heat oil in a deep fryer to 375°F or, alternatively, heat 2 inches of oil in a heavy-bottomed pan to the same temperature.
Combine the shrimp and the milk in large bowl. Whisk together the all-purpose and semolina flours in a separate bowl. Working in batches, drain the shrimp, dredge in the flour mixture until well coated, and then fry until golden brown, about 20 seconds.
Fill the prepared rolls with the hot shrimp and serve immediately.
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