The house is filled with the hum of conversation and bursts of laughter in the family room, the windows are a little steamy in the corners and kitchen is filled to bursting with food preparation and the smells of dishes that haven’t been enjoyed since last Thanksgiving. I stop for a moment in my whisking [...]
Stuffing is my absolute favorite part of Thanksgiving Dinner, forget the turkey, forget the gravy or the cranberry sauce, if I don’t have my stuffing, I’m feeling a little bereft. These are a few of my favorites that have run in previous years in columns or in the Riggin‘s Windjammer e-newsletters. If you’d like to [...]
This rich cake is saved from being cloyingly sweet by the bittersweet chocolate ganache and the pecans which both add a slight layer of tang or acidity that combines to big time advantage with the sweet frosting. It ran with a Homemade Macaroni and Cheese recipe in the Portland Press Herald last Wednesday. German Chocolate [...]
In the spring, one of my favorite people gifted me with her mother’s french onion soup crocks and while I was excited to share about it then, it was too close to summer for anyone but me to be all that jazzed about French Onion Soup. Only in Maine would someone find a day cool [...]
These carrots, parsnips and potatoes go great with the Yankee Pot Roast recipe I posted earlier. Much earlier actually, even though I intended for them to go together. Here are some helpful hints about timing in the kitchen. • Preheat the oven and begin the pot roast. If you would like to have this meal waiting [...]
Summer in Maine often means lobster, and lobster we have. This recipe calls for making a lobster stock with the bodies and shells of the lobsters after the meat has been removed. The stock is then reduced with cream to make a rich sauce, which should be thick enough to coat the back of a [...]
Love, love, love quesadillas and salsa. Easy, forgiving, zingy, sloppy, cheap, pretty and the girls like them. What more could a person ask for? Wait for them to cool a bit before slicing as it gives the cheese time to set up and not ooze out the sides. You can hold these in the oven [...]
This recipe is the perfect balance of colors with the bright reds and pinks of the lobster nestled alongside the gentle white of the risotto and the brilliant green of the spinach. The flavors also balance well. The spinach is a slightly bitter taste that pares well with the soft, cheesy risotto and the salty, [...]
Stromboli was lunch today for a group of Waldorf kids on their 8th grade trip adventure. What a terrific group! As it was a PPH column first, the previous post only included a link, but now can include the whole recipe. After it ran, a reader asked this question about replacing white with wheat flour [...]
Less than a week before we sail! Can’t believe we are there already. This has been the best outfitting season of our career with the perfect mix of good crew and weather and a healthy dose of experience on our part about how to do this well. The Portland Press ran the column last week [...]
