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.
Apple Crisp 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!
At first glance, soups and stews might not seem all that glamorous in terms of a topic for a gourmet cooking cruise, however, how to begin and season a soup or stew is the very basis for not only many a diners’ dinner, but also the sauces that can elegantly top a seared tenderloin or grilled salmon.
From stock to pistou, we’ll talk about how to make super tasty and healthy soups, stews, and sauces and then sample them for lunch or for dinner. Perhaps it will be a Coconut Curried Lentil and Potato Soup with Nan or a Pork Loin Roast with a Rhubarb and Red Wine Reduction Sauce. Who knows, because the menu is different every week on the Riggin, so your guess is as good as mine.
Soup, Stew, and Sauce Tip: The time a cook takes to saute the vegetables at the beginning of a soup, sauce, or stew can not be underestimated. When the vegetables caramelize a bit and begin to develop a little brown on the bottom of the pan, flavor is building. To rush this process is to forgo the depth of flavor that is possible forever.
Come share some super good food with us! July 6 to 9 is our next Maine Food Cruise, but there are more on the schedule. Check it out!
The trip began with a visit to the Swan’s Island Company north of where the Riggin is docked. Jackie Ottino Graf, the resident dye-master and social media maven of the company, took us through the dyeing process, handed out complementary patterns with yarn, and shared her extensive knowledge.
The next day found us in the Rockland yarn shop, Over the Rainbow Yarn, owned by Mim Bird, resident knitting instructor extraordinaire, for last minute items and extra yarn (because who doesn’t need EXTRA yarn)? We left the dock shortly after for our 4-day adventure armed with more yarn than we could possible knit in as many days.
Our first day had us romping across the bay to feisty winds and feistier seas with a promise of sunnier days to come. Mim started everyone off with information on how to knit with multi-colored yarn, the difference between a tonal yarn and variegated yarn, plus many more tidbits and facts.
As with any knitting retreat, some dug right in to their project and managed to knit furiously, finishing on the last night. Others meandered their way through the day, working on the official project some and their pet projects as well.
I’ll post photos of the actual dyeing process next, because that cool event deserves it’s own post.
My hands are blue (from indigo), but my spirit is sunny
P.S. When you go to the Swan’s Island Company website, check out what schooner is the setting for some of the photos! And,yes, the model and the yarn are pretty too.
P.P.S. Our next two knitting cruises are June 19 to 22 and August 31 to September 5. You should come!
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.
For years, a visit to the rustic fishing village of Stonington, Maine required a walk down Main Street to the Purple Fish, a little publicized, but revered little gallery run by Jan and Evelyn Kok. When we shared with our guests the not-to-miss sites of Stonington, these two people and their gallery were always top of the list. We described Jan and Evelyn as the oldest kids we knew. With their heads of hair that had turned fully white and their backs bending to the weight of gravity a little more each year, the vitality and energy of this couple dimmed not one bit.
I say that when I grow up, I want to be like them. As a couple. As a person. I always left the Purple Fish feeling as if I had my priorities straight. Life is about good music, harmony, joy, stories, laughter, love, sharing… the important things.
Evelyn has now left us, but today in the mail I received a whiff of her essence in the form of her artwork. Christina Ships, owner of Inn on the Harbor in Stonington and also niece to these incredible human beings, has taken on the project of sorting through Evelyn’s artwork and turning them into cards and stationary. (We’ll be selling these in the ship’s store this summer. Let us know if you’d like us to send you a set: 6 packs are $20 plus shipping for either of the Riggin shots or a collection of the sea shells.)
So for a moment, Evelyn was alive again, stories of her wafting across the screen of my mind leaving me with tears in my eyes and joy in my heart.
Last fall, the wood stove that we inherited when we bought the Riggin 18 years ago, died. Admittedly, it was a slow death, complete with many repairs and upgrades, but once the stove was out of position, like a soldier out of step with the rest of his/her unit, the flaws became more evident. The first one being, no one should be able to look from the outside wall of the fire box and see through a crack to the grate inside. No one. Ever.
But before we were able to get a good look at the stove from all angles, we had to get it out of the space it had occupied for almost 40 years. (Remember that we inherited the stove with the Riggin. The original installation would have been some time in 1977.) To get the stove out required a feat of engineering, as with most anything involving schooners where everything is heavy and nothing is square. The trick to getting the stove out had to include no one getting hurt, so just getting a bunch of crew muckled onto the thing and muscling it out of the space wasn’t going to work. We’ve tried to fit more than three people in my galley space and trust me, there’s no room to maneuver a single thing, much less a several-hundred pound stove.
This would require the largest muscle of all – the brain. Often in the schooner world, heavy objects are moved by rolling them over logs or poles rather than sheer brute strength. This concept applied to the stove worked brilliantly. Several oblong fenders were placed on the sole in front of the stove where I usually stand. The stove was then carefully tilted on end to rest on top of the fenders and then rolled out of the galley space to in front of the stairs. Then fenders were placed on the backside of the stairs and with a pulley system rigged to the boom, rolled up and out of the galley. From there, the boom was able to swing the stove off the deck and onto the dock.
Once the stove was in the back of the truck, Cap. took it to be repaired at Bryant Stove Works, a well-known stove repair company in our area. The sad news came when the owner of the store suggested that she had cooked her last meal and the best use for her was a 21-gun salute. Good bye, old friend.
Lucy installed in her new home!
Hello, new friend, with your shiny chrome, your curlicues and your warming shelves. Welcome to my galley. I’m thinking her name should be Lucy. It’s an old-fashioned name and a wood stove on a 1927-built schooner should have an old-fashioned name. Plus, if some goes wrong I’ll be able to say, “Luuucy, you’ve got some ‘splaining to do.” I hope we will become fast friends, Lucy.