Tidbits

Yankee ingenuity

1794 Watchtide By the Sea, a bed and breakfast in Searsport, has been named an Editor’s Pick in the 2001 edition of “Yankee Magazine’s Travel Guide to New England.” This isn’t the first time the Watchtide has been honored by Yankee. Innkeeper Nancy-Linn Nellis’ recipe for Savory Smoked Atlantic Salmon Clafoutti won the blue ribbon in Yankee’s All-Time Favorite Recipe Contest this year, as well.

“I feel wonderful,” Nellis said. “We’ve been very fortunate. We’ve had a lot of wonderful recognition this year.”

Nellis and her husband, Jack Elliott, have continued a tradition that started in 1917, when the property was established as the College Club Inn. The College Club was a favorite of Eleanor Roosevelt, who “liked the good food, the cleanliness, the spectacular view of Penobscot Bay and the lack of publicity.” While the name has changed, Nellis and Elliott obviously have kept the high standards of the inn intact. Here’s the Watchtide’s award-winning breakfast – a clafoutti (or clafouti) is usually a dessert tart, but this one is more like a baked omelet.

To prepare Watchtide’s Savory Smoked Atlantic Salmon Clafoutti: In a heavy iron skillet, melt 3 tablespoons butter, coating all sides and bottom completely. Spread pound salmon tailings on bottom of skillet. Add 3 chopped plum tomatoes, and then top with 1 1/2 cups each grated Parmesan and Jarlsberg cheeses. In a deep bowl, whisk 4 large eggs. Whisk in 1 cup milk, 3/4 cup unbleached flour, 1 teaspoon white pepper, 3/4 teaspoon dry mustard, 1/2 teaspoon salt and 3 dashes hot pepper sauce. Pour the egg mixture over the salmon and cheese mixture. Place in preheated 400-degree oven for 15 minutes. Reduce heat to 350 degrees F and continue to bake for 15 minutes. Clafoutti is done when knife inserted in center comes out clean. Run a sharp knife around the outside of the skillet, and let cool for 5 minutes. Cut into wedges and serve. Makes 8 servings.

Barbe-cues

While May is National Barbecue Month, most people simply fire up the grill and pay no heed to this celebration. Not so for the folks at the National Institute of Smoke Cooking. They’ve just enrolled their 100th student in their Master BBQ Cooking School, a home-study course that teaches would-be barbecue chefs how to “prepare world-class barbecue on time, every time,” said founder Ruthie Knote. If you’re serious about barbecue, call (303) 321-7424, e-mail bbqcookingschool@qwest.net or visit www.bbqcookingschool.com for more information on the course. It costs $299 to enroll and cooks must complete a series of eight lessons in the course of a year to earn their CISC Master BBQ Cook certificate.

A vine time

Wine lovers can escape to Nantucket for the island’s fifth annual wine festival, May 17 to 20. Along with tastings galore, the event will feature hors d’oeuvres that celebrate the union of food and wine: artisan cheeses and breads, smoked meats and seafood, Nantucket shellfish, tapas and foie gras. A charity gala at the White Elephant hotel will kick off the event at 6:30 p.m. Thursday, May 17. For information or a full schedule of events, call (508) 228-1128 or visit www.nantucketwinefestival.com.