Announcing Sugar and Salt: Book Two -The Orange Book! This collection of recipes from my galley and home kitchen will arrive at our door step (or barn step) soon! Here’s a look at the process….
Now that was fun!
Click Sugar and Salt to order.
This summer a buuuunch of kids and their families came sailing with us for a Kids and Family trip… and so did a film crew. “North Woods Law,” the wildly popular show on Animal Planet that showcases the Maine Warden Service, decided to catch some shots of Maine from the water for their show, “In a Hot Minute”. Led by supervising producer, Andy Seestedt (yep, our former mate!), the crew detailed life aboard the Riggin for a day. While none of the kids were caught fishing without a licence or sailing without their life jackets, they did catch a bunch of fun moments on board.
Catch the episode this coming Sunday, January 17th at 8 p.m. EST. The segment on the Riggin is at the beginning, so make sure you get settled early! (If you don’t get Animal Planet where you are, they typically post it on the website shortly after it airs.)
It’s a toss up as to which is the better meal – the Thanksgiving meal we had yesterday or the amazing leftovers we will have today and this weekend. My mouth is watering over the endless possibilities, not the least of which is the turkey club sandwich that will be on my plate in the near future. In truth, I considered having it for breakfast.
First things first, however. If you haven’t already done so, add all of the bones from your turkey to a stock pot, cover with water, add an onion, a carrot or two, and a stalk of celery. Bring to a boil, reduce to a simmer, and let it hang out on the stove top for an hour or so. Strain and either freeze or use for a quick leftover soup.
The next thing to do is freeze anything that you won’t use within the next couple of days. Divide everything into individual or family-sized portions and place into re-sealable freezer bags or freezer containers. Label and date everything. (Even if you are SURE you will remember. Three months from now, you won’t have a clue.) Most items from a Thanksgiving meal will freeze well except anything that has potatoes in it. Even mashed potatoes tend to become mealy and watery after being frozen so use those up quickly.
Next is to utilize all of those yummy leftovers and make something equally yummy for a meal today. Here are a few thoughts and I’ll post a few more over the course of the weekend.
Leftover Turkey Soup
Less a recipe and more a suggestion, this is my favorite kind of cooking – open the refrigerator door and start pulling things out to make a meal.
In a medium or large stock pot, melt butter. Sauté diced onions and celery until translucent. Spices like cumin, curry, and chili powder take this soup far away from the traditional meal it began as. Add cut up or pulled pieces of turkey, pureed squash or sweet potatoes, any steamed or sautéed vegetable and the turkey stock you just made with the leftover bones. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Serve with a salad and some leftover rolls heated up. Add noodles, rice, gnocchi, diced potatoes, lentils or barley for variations.
Leftover Turkey Sandwich Ideas
The sky is the limit here, but you might try these combinations:
Turkey with mayonnaise, cranberry sauce, havarti cheese and lettuce on a baguette.
Turkey with avocado, mango salsa, cilantro and mayonnaise in a wrap (or wrap with lettuce).
If you were lucky enough to have ham too, layer turkey and ham with cranberry sauce, caramelized red onion and cheddar cheese on rye bread.
Roasted zucchini slices with creamed onions, Dijon mustard, tomato slices and a sprinkling of toasted pine nuts on focaccia bread with or without turkey.
Let me know what you made!
Okay, King Arthur, you got me good. Your catalog just arrived in the mail today and I HAD to make your Golden Grains Bread.
Of course, anyone who knows me well is aware that actually following a recipe is next to impossible for me. I can’t resist making a recipe my own. Soooo, now I need to say, “thank you,” King Arthur, for the inspiration for this wonderful sandwich bread.
Multi-Grain Flaxseed Sandwich Bread
3 cups all-purpose flour (of course I like King Arthur the best)
2 cups whole wheat flour
1/2 cup semolina flour
1/4 cup flax seeds
2 tablespoons poppy seeds
2 tablespoon vital wheat gluten
1 tablespoon instant yeast
1 tablespoon salt
2 1/2 cups warm water
Combine all dry ingredients together in a large bowl. Add the water and mix until the dough forms a ball. Knead by hand or with a dough hook until the ball is soft and smooth. The dough will be just a tiny bit sticky, so add a little flour as needed. Allow the dough to rise, covered, for 1 1/2 to 2 hours or until almost doubled.
Preheat oven to 375 degrees. Lightly grease two, 9″ x 5″ bread pans. Form the dough into two equal loaves and transfer to the prepared pans. Cover and let rise again for another hour or until the bread is at least 1-inch over the edge of the bread pan.
Make 3 diagonal slashes on the surface of the bread. Transfer the pans to the oven and add steam in whatever way works for you. (I have a pan of rocks on the bottom of my oven that acts as a sauna when I pour water in it.) Bake for 40 to 45 minutes or until an internal read thermometer registers 190 degrees. Transfer to a rack to cool completely before slicing.
Makes 2 loaves
Houses that smell like baking bread are also the best!
Inspired by a guest who posted about making apple crisp from my first cookbook, now affectionately called “The Red Book,” it didn’t take long for me to decide to do the same. We do, however, need to back up a bit to start from super scratch.
Step one, plant the apple trees. Step two, wait five years. Step three, make apple crisp. That’s all. No worries, right? No one will think worse of you if you buy your apples at the store like most normal people.
As it was cooling on the counter, Ella came into the house after school with the phrase of the day, “Okay! What is it. Where is it. And can I have some.”
12 tart apples
1 cup sugar
1/2 teaspoon cloves
1 teaspoon cinnamon
1 tablespoon plus 1 teaspoon lemon juice
2 1/4 cups all-purpose flour
1 cup plus 2 tablespoons butter (2 1/4 sticks)
1 1/2 cups sugar
1/4 teaspoon salt
Preheat oven to 400 degrees. Peel, core, and slice the apples into 1/4-inch wedges. Toss them with the rest of the filling ingredients in a large bowl and transfer to an ungreased 9 x 13-inch pan. In the same bowl, combine the topping ingredients. Cut the butter in with a pastry knife until the mixture is coarsely blended; mixture should be crumbly. Transfer the topping over the apple mixture and bake for 45 minutes or until lightly browned and the liquid in the apples is dark and bubbly.
Makes 12 servings
Houses that smell like baked apples and cinnamon are the best!
There’s a new sandwich gig in Rocklandtown and it’s delightful. Malcom and Jillian Bedell, of From Away fame, have joined the corps of high-caliber restaurants in town with their food truck, Wich, Please. This tiny kitchen, serving breakfast and lunch sandwiches such as a swanky BLT built on sourdough bread, with frisee, confited tomatoes and crispy bacon, began with a Kickstarter campaign and the faith of several hundred fans and supporters.
That belief has paid off and the food truck is open for business beginning this week. Set up to handle two cooks max, Malcom and his assistant have very little room to maneuver in this small food truck. Actually, the space looks pretty familiar – a lot like my galley. No jumping jacks for those two, just the dance of two chefs moving from one place to the next weaving in and around each other to reach for the next ingredient. Cassie, my assistant cook, and I get this all too well.
My Rubenesque, a vegetarian Ruben made with roasted beets and Morse’s sauerkraut, was a well-balanced blend of texture and flavor. The crispy bread off-set the crunch of the kraut and the easy bite of the beets – the flavors all complimenting one another.
Located on the edges of Rockland Harbor with the tang of the sea greeting the outdoor park seating, there’s no doubt that these two have a formula for success. Oh, and try the grilled cheese too – ours was with caramelized onions, pickled jalapenos, and chips.
Good luck to you both! Today is taco Friday, friends, from 4-7pm.
P.S. My galley is still smaller.
Every celebration comes with traditions that we build around food. In our extended family here in Maine, where very few of us are actually related, but most of us celebrate our holidays together, we have several traditions. The first of which is that the Finger/Mahle house hosts the Easter meal.
Followed by… there are little girls running around collecting Easter eggs in the yard – usually hundreds of them – hundreds of what seems like little girls and, in fact, hundreds of eggs. Before the actual hunt there is the boiling, dying, painting, and coloring of eggs in preparation for the hunt – an afternoon of spring color applied to eggs in all manner of ways.
But wait a minute. This year, for the first time, we don’t have little ones running around at our knees (ours or anyone else’s) and our girls are old enough that dying eggs doesn’t hold the magic that it used to. Neither does the hunting of them. Our girls are firmly in teenager-land and while they weren’t quite ready to give up on the gift of candy, they were ready to let go of the traditional Easter Egg Hunt. I, on the other hand, might have had to rally a bit to the new order of things and, in secret, wistfully respected the wishes and interests of the budding adults in our household.
Another tradition that we moms pensively released was the annual Easter Cake. Long celebrated in our household with the usual argument of how the cake is actually constructed, neither the cake, nor the argument would be produced this year. Until… Maggie, our newest crew member, walked in with a Bunny Cake – decorated in nearly the same way as the Easter Egg cake and a perfect serendipitous addition to our Easter table.
While our family traditions are changing, what matters the most – that we gather together to eat and laugh – will firmly and forever be a part of how we celebrate together – teenagers or not, Easter Egg Hunt or not, Easter Cake or not.
Adjusting to change and grateful for the people around our table
This fall, I was the surprised recipient of a beautiful bushel of pears from what we think is a Seckle Pear tree. That gift, however, did not come co-bundled with an abundance of time. I was determined that this gift would not sit too long while I put it off until the pears were passed perfectly ripe and had moved into “uh oh.”
To hustle along, I decided to not can them as whole pears, but as nectar. Making nectar is a much easier process than canning whole fruit, as it does not require peeling. It begins with making a loose pear sauce much the same way one would apple sauce by bringing to a simmer pear quarters and water and cooking until the pears are either tender or falling apart. Pear varieties will differ in whether they stay together once they are fully cooked or fall apart – just like apples.
With the addition of lemon juice and sugar plus a hot pack canning process, pear nectar emerges. I’ll use it all winter long in smoothies instead of honey, as a juice for brunch, a foundation for mixed drinks, combined with ginger ale for a special drink for the girls and, well, I let you know what else I come up with!
Thank you, friend Glen. I’m glad we are both good at sharing.
I’m sure that other parts of the country are beginning to thaw (if they ever were really frozen), but up here in Maine, the idea of having the oven on for a couple of hours to bake potatoes, bread, pie and a roast while we pull our chairs up around the stove to warm our toes, hands and cheeks is still quite in vogue.
This is one I made yesterday when the wind was howling – still. The crew was happy to run from the barn to the house to find a blast of warm air hit their cheeks as they came in for tea or to check on the new baby chicks.
Potato Skins with Artichokes and Fontina
5 russet potatoes
10 marinated artichoke quarters, coarsely chopped
6 ounces sliced Fontina cheese
freshly ground black pepper
Preheat oven to 350 degrees. Pierce the skin of the potatoes with a fork and place on the middle rack bake for one hour or until the potatoes are tender in the middle and give a little when you squeeze them. You can do this step ahead of time. When the potatoes are cool enough to handle, cut them in half and scoop out the flesh on the inside. Save the flesh for gnocchi or a soup and place the skins onto a baking sheet.
Reduce oven to 300 degrees. Divide the artichoke quarters evenly among the the potato skins and top with slices of Fontina. Grind the pepper on top and bake until the cheese is melted and bubbly.
Serves 4 to 6 as an appetizer
Good to go in the garden as soon as the ground thaws
Glen, a long time Riggin Relic and friend, is often the first to greet me in the morning and I am often the first to greet him, with his cup of steaming coffee in hand. His cup is poured before anyone else’s, one because he’s a guest and two because he’s down in the galley having early morning conversation amid the chopping and slicing of vegetables and fruit in prep for all of the meals of the day.
Food memories come up often as we move in and out of intense work and then a sip of coffee. During one of these moments, Glen shared a memory he had of making doughnuts with his Grandmother who was the long-time cook at Bowdoin College in one of their fraternity houses.
We’ve been talking for two years about making his Grandmother’s doughnuts together. He’d long since shared the recipe with me, from memory, but I didn’t want to make my first batch without Glen. It just didn’t seem right.
Last trip, after another winter had gone by with out making doughnuts together, I put my foot down. We were making doughnuts and we were making them together on the boat. And so we did. And they were fantastic. And I felt full in so many ways!
You rock, Glen.