December

December

December 17, 2010

Talents Beyond Measure!

The Maine House discovers beauty....and favorite things........
paying tribute to Ben and Anna!


Ben's Garden  Oyster Bay...

{1983} Born in Setauket, N.Y. on Long Island.
{1987} Ben started his first garden.
{1988} Known to always have a gardener’s trowel or paintbrush in hand.
{1989} Ben découpaged his mother’s cocktail table. She was pretty impressed.

 Nestled on the North Shore of Long Island’s Gold Coast, Ben’s Artist Studio is located in the quaint, historic village of Oyster Bay.




This antique Italy map reflects Ben’s unique aesthetic for the charming and unusual. Handcrafted in the traditional, French technique of découpage, the the art of carefully cutting and gluing paper images to glass, in our Oyster Bay, NY studio. Each piece is felted to finish the backside and signed by Ben. A folded card explaining the découpage process accompanies each piece.













Vintage black script sentiment surrounded by a garland of flowers.  French crystal is dramatically heavier and sparkles more than traditional glass!







This illustration reflects Ben’s unique aesthetic for the charming and unusual.
 A perfect place for glasses!





Handcrafted with Belgian linen in a wonderful color called driftwood. Quotes are painted in a chocolate hue. The most perfect gift for baby's nursery....








Anna Morse was a member of a group of women who commuted daily from their Marblehead and Swampscott homes to Boston during the 1950s and 1960s. The friends enjoyed chatting and exchanging recipes during their train rides and referred to themselves as The Railroad Club. Eventually they formed an investment club. Most of the members have passed on, so we are grateful to Anne Kemelman, one of the club’s members, who gave us the background for this recipe. Anne was married to mystery writer Harry Kemelman. A talented artist, Anne still paints at the age of 98.

Anna Morse Lemon Chicken
6 to 8 pieces chicken
5 tablespoons lemon juice
1⁄3 cup flour
11⁄2 teaspoons salt
1⁄2 teaspoon paprika
3 tablespoons extra-virgin olive oil
2 tablespoons butter, softened to room temperature
2 lemons, sliced 1⁄8- to 1⁄4-inch thick
3 tablespoons firmly packed brown sugar
1 cup low-sodium chicken stock


 Coat the bottom and sides of a 9-inch by 13-inch ovenproof glass baking pan with vegetable spray. If using a metal baking pan, line it with foil, shiny side up, and coat with vegetable spray. Rinse chicken under cold, running water and pat dry with paper towels. Place lemon juice in a shallow bowl. Dip chicken in lemon juice, place on a platter, and set aside. Pour leftover lemon juice into prepared pan.
 Place flour, salt and paprika in a plastic bag. Add chicken, seal, and shake to coat with flour. Place chicken in a strainer and tap over sink to remove excess flour. Set aside.
 Set the oven rack in the middle position. Preheat the oven to 375°F.
 Melt olive oil and butter in a large, hearvy frying pan over medium heat. Add chicken and cook until both sides are golden brown. Remove chicken to prepared baking pan and scatter lemon slices over. Sprinkle with brown sugar.
 Pour chicken stock into frying pan set over medium heat, and simmer, scraping with a wooden spoon to retrieve all of the browned bits clinging to bottom of the pan. Cook until slightly thickened. Pour sauce into a corner of the baking pan, being careful not to disrupt the lemon slices and the brown sugar topping. Gently shake pan to distribute sauce over bottom. Cover pan with foil and bake until chicken is cooked through, about 30 minutes for boneless, skinless chicken breasts, 40 to 45 minutes for bone-in pieces of chicken. Baste with pan juices at least once during cooking. Serve Lemon Chicken on a bed of Saffron Rice with pine nuts and golden raisins.


"The Ornament of a House is the
 Friends Who Frequent It!"
Ralph Waldo Emerson

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