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A summer menu straight from Maine

New book titled, “The Arrows Cookbook,” by chefs Clark Frasier and Mark Gaier offers more than 150 recipes combining fresh flavors from the gardens and docks of Maine.

Summer is the perfect time to get away from the frozen food aisle and back into the fresh produce section. Whether you have a backyard garden or enjoy going to the farmers’ market, chefs Clark Frasier and Mark Gaier offer delicious recipes that utilize the vegetables and fruits of the season. It’s all in their new “The Arrows Cookbook.” They demonstrate some of their secrets on “Today.” Check out the recipes here:


For the vinaigrette:

1 large tomato, peeled and seeded

1 shallot, peeled (want already peeled)

2 tablespoons freshly squeezed lemon juice

1 teaspoon tarragon leaves

1 teaspoon kosher salt

6 whole black peppercorns

1/2 teaspoon paprika

1/2 cup extra-virgin olive oil

Process all the vinaigrette ingredients except the olive oil in the jar of a blender for 30 seconds until smooth. With the blender running, gradually add the oil. Check the seasoning and add more salt and pepper as needed. The vinaigrette will keep covered in the refrigerator for up to one day.

For the salad:

2 lobsters, 1 1/4 pounds each already steamed and shelled

6 ounces frisee (about 1 medium head, leaves separated, washed and dried)

3 tablespoons tarragon leaves

1. Slice each lobster tail into 6 medallions. Leave the claws and knuckle meat whole.

2. Toss the frisee with about 1/4 cup of the vinaigrette in a large bowl, then arrange on 6 chilled plates. Toss the lobster with the rest of the vinaigrette and divide among the salads. Sprinkle with the tarragon and serve at once.


For the risotto:

2 quarts of chicken or vegetable stock

1 tablespoon unsalted butter

1 tablespoon olive oil

1/2 small yellow onion, peeled and finely chopped

3 cups Arborio rice

1/4 cup grated Reggiano Parmesan cheese

1/2 cup white wine

Kosher salt

1. In a medium saucepan bring 2 quarts of chicken stock to a simmer

2. Warm 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large stainless steel saucepan (at least 2 quarts) over medium-low heat. Add the onion and saute, stirring frequently until translucent, about 5 minutes. Add the rice, using a wooden spoon, cook and stir for 2 minutes

3. Add about 1/2 cup of the hot stock to the rice. Stir over medium heat until the rice absorbs nearly all the stock. Continue to stir and add stock, about 1/2 cup at a time as needed, until the rice is just tender and still a bit soupy, 10 to 15 minutes. Stir in the Parmesan and white wine and cook for another minute. Add salt to taste, Cover the risotto and keep warm off the heat while quickly heating the clams and dressing the arugula.

For the clams and arugula:

4 tablespoons (1/2 stick) unsalted butter

36 small clams, shucked

2 teaspoons freshly squeezed lemon juice

2 bunches arugula, tough stems trimmed, washed and dried

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

1. Melt the butter in a large stainless-steel aute pan over medium heat. Add the clams and 1 teaspoon of the lemon juice and cook gently for 2 minutes.

2. In a medium bowl toss the arugula with the olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste.

Serve: divide risotto among 6 warm large bowls or plates. Arrange the arugula in a ring around the risotto. Spoon the clams over the risotto and serve at once.


1/2 cup water

1/2 cup sugar

4 cups blackberries

Juice of 1 lemon

1. Combine the water and sugar in a medium stainless-steel saucepan.

2. Cut a circle of parchment paper that will cover the berries and liquid in the saucepan, and cut a half-inch hole in the center of the circle to vent steam; set aside. Bring the sugar and water to a boil over high heat and cook for 5 minutes. Remove the saucepan from the heat and add the berries. Cover the berries with the paper and set the saucepan back on the stove over medium-low heat. Simmer for 10 minutes; do not let the mixture boil. Remove the saucepan from the heat, remove the parchment paper, and gently stir in the lemon juice.

3. Cool the berry compote in the refrigerator. Once it is cool, cover and refrigerate in a nonreactive container for up to 3 days.


2 cups sugar

12 tablespoons (1 1/2 sticks) unsalted butter, at room temp.

3 large eggs

1 cup plus 1 tablespoon cake flour (not self-rising)

1 cup plus 1 tablespoon all-purpose flour

2 teaspoons baking powder

Pinch of kosher salt

3/4 cup whole milk

3/4 teaspoon pure vanilla extract

3 medium baking apples, peeled, cored, halved, and thinly sliced

3/4 cup heavy cream

1 1/2 teaspoons ground cinnamon

1.Preheat the oven to 350 degrees F. Grease a 10-inch round, 2-inch deep cake pan and line the bottom with parchment paper.

2. In a large bowl beat 1 1/2 cups of the sugar and the butter for 3 to 5 minutes until light in color. Scrape the bowl as needed with a rubber spatula and continue to beat the mixture until it is very light in texture and color, several minutes more.

3. Beat in the eggs one at a time, scraping the bowl between additions.

4. Sift together both flours, the baking powder, and salt. Mix the milk and dry ingredients alternately into the mixture, stopping to scrape the bowl as necessary. Add the vanilla and mix the batter just unil smooth, do not overbeat it.

5. Pour the batter into the prepared pan and spread it evely with a rubber spatula. Arrange the apple slices overlapping in the concentric circles on top of the cake batter to completely cover it. Pour the cream evenly over the apples.

6. Stir together the remaining 1/2 cup sugar and the cinnamon and sprinkle the mixture over the top of the cake. Bake for 45 minutes until a toothpick inserted in the center comes out clean. Remove the pan from the oven, transfer it to a rack, and let cook completely.

7. Invert the cake onto the rack, remove the parchment paper, and invert it once more onto a serving platter. Serve warm or at room temperature. Once cool, the cake can be stored tightly covered in the refrigerator for up to 3 days.

Recipes provided by chefs Clark Frasier and Mark Gaier from their book, “The Arrows Cookbook.” Copyright 2003. All rights reserved.