Maine Coast Sea Vegetables
April 10, 2019
Last Wednesday evening ten local home cooks, who were curious about working with sea vegetables, ventured out in the lingering spring time snow. They congregated in the Maine Coast Sea Vegetables’ R&D kitchen-conference room space armed with ample curiosity and take-home containers for the leftovers. The class, offered by RSU 24 Adult Ed, was advertised as a Spring Feast and did not disappoint! The menu included Sea Seasoned Deviled Eggs for an appetizer, Cream of Asparagus-Smoked Dulse Soup for the first course, and Kelp Poached Salmon with Red Onions as the main course. The main dish was accompanied by a freshly baked baguette with Dulse-Garlic Butter for spreading and a salad of mixed baby greens with Dijon-Triple Blend Vinaigrette. The happy participants also got to taste Sea Seasoned Bloody Mary Mix and, naturally, our signature Kelp Krunch™ was available in both Original and Ginger flavors for a sweet finish. Throughout the evening we also sipped on Cup of Sea teas to keep us hydrated and focused.
We started the evening with a quick introduction to the eight types of seaweed we work with here at MCSV and each student received a folder with a Maine Seaweed ID booklet, samples, and recipes to try at home, as well as the recipes being explored in the class. As the soup stock simmered with its Alaria and Dulse and the eggs steamed, we took a tour of the production facility and the warehouse. One student later described the evening in this way: “We all marveled that the company has relocated in Ellsworth [technically Hancock], right in our neighborhood (after almost 50 years!), but most of us hadn’t really known anything much about its operation; it’s as if a treasure chest had opened at our feet, and now we know the mysteries inside are within our reach.”
On returning to the kitchen, we set to work on the rest of the meal. We chopped onions and asparagus, peeled and halved the eggs, and joked about my aversion to actually measuring ingredients while cooking. I prefer the taste and adjust method, but I always test and measure my brainstorm recipes for the sake of those who like to follow a more precise route to a yummy result! Below you can find recipes for the three courses we prepared.
~Kara Ibarguen, Outreach & Education
Sea Deviled Eggs
- 6 Eggs
- 2 T Mayonnaise
- 1 T Spicy Brown Mustard
- 1 tsp Capers
- Sea Seasonings® to taste: Kelp with Cayenne, Dulse with Garlic, Sea Salt with Sea Veg
- Dash Hot Sauce, to taste
For best results, steam the eggs in a steamer basket for 25 minutes. Submerse in COLD water as soon as done steaming and allow to cool. Peel the eggs. Cut eggs in half lengthwise and remove the yolks. Mash the yolks with the back of a fork and add the remaining ingredients. Put mixture in a pastry bag and pipe into each half egg. Garnish each egg with a caper or two and sprinkle with Triple Blend Sea Seasoning®.
Asparagus-Smoked Dulse Soup
- 1, 1-2″ Strip Alaria, cut into small pieces
- 1 T Dulse Flakes
- 1/2 Cup Smoked Dulse, cut into pieces
- 1 Vegetable Bouillon Cube
- 1 Large Onion, chopped
- 3 T Unsalted Butter, divided
- 2 lbs Fresh Asparagus
- 1/2 Cup Heavy Cream
- Fresh Lemon Juice }
- Sea Salt with Sea Veg } To Taste
- Fresh Ground Black Pepper }
Boil first four ingredients in 5 cups of water for at least 1/2 an hour. Meanwhile, cut top 1″ tip from each asparagus and cut the remaining stalks into 1/2″ pieces, set aside. Sauté 2 T butter and onion until translucent. Then add the stalks, salt, and pepper and sauté for 5 minutes. Add the seaweed broth, do not strain. Simmer, covered for 20 minutes or until asparagus becomes tender. Purée with an immersion blender or in batches in a conventional blender until smooth. Stir in cream and lemon juice. Sauté asparagus tips in remaining 1 T butter with another handful of Smoked Dulse, if desired. Add the tips (and dulse, if using) to the soup. Serve immediately.
Kelp Poached Salmon
- 1 1/2 lbs Atlantic Salmon Filet, approx 1″ thick
- 4, 1-2″ Strips Kelp
- 1 Large Red Onion, sliced in rings
- 1 Cup Dry White Wine
- 1 Cup Water
- Sea Seasonings® to taste
Cut salmon into 4, 6 oz portions. In a large skillet with a tight-fitting lid, place onion slices, then kelp strips, forming beds for the salmon pieces. Add the liquids and bring to a simmer. Place each portion, skin side down, on top of the kelp. Sprinkle with Sea Salt with Sea Veg and Dulse-Garlic and/or other sea seasonings of choice. Cover and allow to poach for 5-10 minutes, to desired doneness. Do not overcook. Garnish with a lemon slice or wedge and serve.