New Cookbook!

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….

Photo by Rocky Coast Photography
Over the past several months we’ve been getting serious about producing a cookbook, so we made a lot of food.
Photo by Rocky Coast Photography
Some of it was chocolate! And delicious.
Photo by Rocky Coast Photography
Some of it was healthy. And delicious!
Photo by Rocky Coast Photography
When we couldn’t hold all of the pieces in our head any longer, we posted it all over the office walls.
Photo by Rocky Coast Photography
We got to knit. And made a Ball jar cozy (several actually) using Mim Bird‘s pattern.
Photo by Rocky Coast Photography
Occasionally, we made cocktails. They were well timed.
Then Elizabeth made them look pretty in photos.
Then Elizabeth made them look pretty in photos.
Photo by Rocky Coast Photography
And then we drank them.
Photo by Rocky Coast Photography
Some of us had lemonade instead. And also, one of us got confused.
Photo by Rocky Coast Photography
Then we made Brussels sprouts that were so good we almost didn’t get the photo (because we ate them all while standing at the stove).
Photo by Rocky Coast Photography
A lot of words got written and someone had to take a doggie break.
Photo by Rocky Coast Photography
And then there was more food.

Annie
Now that was fun!

Click Sugar and Salt to order.

Spring-Dug Leeks

There’s nothing like going out to the garden after a serious winter when the only thing to harvest from the garden is dreams of vegetables yet-to-be-grown and pulling leeks long buried in a mountain of straw.  Satisfaction supreme.SpringDugLeeks3

These sweet babies just had to become soup.  Adding the last of the sweet potatoes from the root cellar, a few white beans leftover from another meal and dinner was born.SpringDugLeeks2Sweet Potato and White Bean Soup with Leeks
2 tablespoons olive oil
2 cups leeks, diced and washed; about 2 leeks
4 cups sweet potatoes, diced; about 2 sweet potatoes
3 tablespoons garlic, minced; about 3 cloves
2 teaspoons salt
1/2 teaspoon black pepper
2, 15-ounce cans cannellini beans
1 pork hock
1/2 cup sherry (or more to taste at the end)
6 cups chicken stock
2 cups water
1 head escarole, chopped into bite-sized pieces and washed
2 tablespoons tamari (or more)

Heat a medium stockpot over medium-high heat. Add the oil and leeks and sauté until the leeks are translucent, about 5 minutes. Add sweet potatoes, salt and pepper and sauté for another 5 minutes. Make a small space for the garlic and add it to the pan, sauteing for only 30 seconds to one minute. Add the rest of the ingredients except for the escarole, tamari and extra sherry. Bring to a boil and reduce to a simmer. Simmer for 1 1/2 hours or until the white beans are soft. Add escarole and tamari and sherry to taste and cook for another 3-4 minutes.

Serves 6 to 8

Annie
Garden satisfied

Pan-seared Cauliflower with Kale Pesto

While initially I created this dish as a side to some sort of healthy protein, the more I snacked on it (while plating it up), the more I decided that this could be the highlight of a meal.  Served over polenta or quinoa and with a salad, I’d be a happy camper.  Only those major meat-lovers would be sad to not have their mainstay.  The rest of us, though?  Yum.

RoastedCauliflowerKalePesto2

RoastedCauliflowerKalePesto1

Pan-seared Cauliflower with Kale Pesto
Did you know that the green leaves on the bottom of the cauliflower heads are edible? Use them for kimchi, a small slaw, garnish or in a stir-fry. Think about them as you would cabbage.

1 head cauliflower
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Several grinds of fresh black pepper
2 anchovies, minced
1/2 cup kale pesto
2 tablespoons pine nuts

Remove the green leaves from the cauliflower. Make slices 3/4-inch thick beginning at one end as you would bread. When you reach the core, turn the flat side down and repeat until you have cut all four sides. Discard the harder and more fibrous core.

Heat a large skillet over medium-high heat and add the oil. Add the cauliflower, salt and pepper and cover with a lid. Check often to stir and reduce heat to medium if the pieces begin to darken too much. Break any large pieces with a wooden spoon. When the cauliflower begins to soften, about 10 minutes, add the anchovies and mix in well. Add the kale pesto, mix well and transfer to a bowl or platter. Sprinkle with the pine nuts and serve.

Serves 4 to 6

BabyKalePesto

Kale Pesto
This pesto is slightly milder than the perfumy basil variety, with a minor bitter note. It’s a star in our house and is used in soups, pastas, sandwiches and pizzas – all the ways you would consider for a traditional pesto. Also, if you have someone with a pinenut allergy, sunflower seeds are an excellent substitute.

8 ounces kale leaves, stems removed
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
Several grinds of fresh black pepper
2 ounces grated Parmesan cheese; about 1/2 cup
1/4 cup pine nuts
3 teaspoons minced garlic; about 3 cloves

Combine all ingredients in a food processer. Freeze what you won’t use within a few days.

Makes 2 cups

Annie
Lovin’ my veggies

Red Potatoes, Baby Kale, and Preserved Lemons

Preserved lemons are still a favorite of mine and especially this time of year when fragrant, floral Meyer lemons are available.  I preserve a bunch over the winter and then use them as little bursts of flavor in salads and sauces all summer long on the Riggin.  Not wanting to wait until the summer to have these beauties, this recipe with red potatoes and baby kale was born.

Preserved Meyer Lemons
The remaining oil is also be lovely in salads or for dipping bread.

5 to 6 Meyer lemons
1/2 cup coarse sea salt
4 sticks of cinnamon
8 whole cloves
1 bay leaf
1 quart-sized Ball jar with lid
extra virgin olive oil

Make sure the jar you are using are very clean and sterile – as you would for jams and jellies. The salt is a preservative as well, but it’s better to be safe. Cut all of the lemons into 8 wedges each or slice them cross‐wise. Toss the lemons with the salt and place them in the jar.  Add the cinnamon sticks, cloves and bay leaves and cover with the lid. Shake once daily for 10 days to coat the lemons with the salt. You don’t need to refrigerate them at this point. After 10 days, cover the lemons with extra virgin olive oil and refrigerate for up to one year.

RedPotatoesBabyKalePreservedLemons

Red Potatoes, Baby Kale, and Preserved Lemons
If you don’t have preserved lemons in your pantry, salty, umami-rich black olives are a good substitute.

2 pounds small red potatoes
2 tablespoons extra virgin olive oil
2 cups sliced onions; about 1 large onion
8 ounces baby kale
1/4 teaspoon salt
several grinds of fresh black pepper
2 tablespoons fresh lemon juice
1/4 cup preserved lemons

In a large stock pot, cover the potatoes with 1-inch of salted water and bring to a boil. Reduce to a simmer and cook until the potatoes are just tender when pierced with a fork. Drain and return the empty stock pot to the stove over medium-high heat while the potatoes remain in the strainer. Add the olive oil and onions and sauté for 12 minutes or so or until the onions begin to brown. Add the potatoes back to the pot and combine gently with a wooden spoon the rest of the ingredients. Serve immediately.

Serves 6 to 8

Annie
Have a bright, sunny day

Greens with Toasted Cumin, Beans, Beets, and Goat Cheese

This time of year when excess has surpassed moderation to a degree that feels uncomfortable, I reach for greens, roasted vegetables, and grains. Protein comes in the form of beans, nuts, and avocados and I crave simple flavors, rich only in the essence of the ingredient, not slathered in sauce or gravy.

After the New Year dinner. Tons of greens, no meat. Whew!
After the New Year dinner. Tons of greens, no meat. Whew!

This dish is one that came from needing to use up a number of ingredients left from a farm share and the last harvest of miraculous greens from the garden. Vegetarian in design and satisfying in flavor and simplicity, this dish is among those we’ve been reaching for ever since the first of the year.

Greens with Toasted Cumin, Beans, Beets, and Goat Cheese
1, 29 ounce can black beans, rinsed
1 avocado, pitted and sliced
1 teaspoon lime juice
Pinch of salt
Fresh black pepper
4 ounces goat cheese
Roasted Beets and Leeks (recipe below)
Greens with Toasted Cumin (recipe below)

To assemble, spread the greens on large platter or on individual plates. Heat the black beans in the skillet that cooked the greens and meanwhile gather the rest of your ingredients. When the beans are hot, transfer them on top of the greens. The beats go next. Garnish with slices of avocado, sprinkle with lime juice, salt and pepper and dot with goat cheese.

Serves 4 to 6

Roasted Beets and Leeks
Remove the skin of the beets only if they are very large. Otherwise, the skin adds a textural element that is a complement to the softer flesh.
2 pounds beets, cut into 3/4-inch pieces
1 1/2 cups diced leeks, about 1 leek cleaned well
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
Several grinds of fresh black pepper

Preheat oven to 400 degrees. Toss the beets with the olive oil, salt, and pepper on a baking sheets with sides. Transfer to the oven for 1 hour. Add the diced leeks and stir to coat with the oil and return to the oven for another 15 minutes or until the leeks are cooked through and beginning to brown.

Greens with Toasted Cumin
I used Brussels sprouts greens for this recipe, but it’s only because I’d just harvested them from the garden. I’ve never seen them in our grocery store, and kale or collard greens are a perfect substitute.

1 teaspoon ground cumin
1 pound Brussels sprouts greens (or kale or collard greens)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Several grinds of fresh black pepper

Heat a large skillet over medium-high heat. Sprinkle the cumin into the bottom of the pan and make sure that the greens are ready to add. Toast the cumin for about 30 seconds or until it becomes fragrant. Add the greens immediately and then the olive oil. Turn with tongs and incorporate the salt and pepper as well. Brussels sprouts greens are sturdy and take about 10 minutes to soften. Kale will be cooked in just a few minutes.

Annie
I feel lighter just writing about it.

Ginger, Sesame Chicken Soup with Cilantro Sesame Pesto

A pot of chicken stock simmering on the stove.  The windows edged with moisture.  The wind howling outside while inside, all is well, warm, and welcoming.  That’s what this soup is about.

Today I’m feeling especially grateful for the people who grow our food and the animals that become our meals.  That our food is well-tended before it reaches our plates is a gift.  I appreciate what nourishes my body and the bodies of those I love.  Abundance comes to us in so many ways and I feel rich and full and blessed.

Chicken Soup Photo Rocky Coast Photography

Ginger, Sesame Chicken Soup with Cilantro Sesame Pesto
2 tablespoons extra virgin olive oil
2 cups diced onions; about 1 large onion
2 cups diced carrots; about 2 carrots
1/4 cup fresh ginger, peeled and julienned (cut into match-stick sized pieces)
1 teaspoon salt
8 cups chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
3 cups cooked chicken meat

Heat a large stock pot over medium-high heat. Add the oil, onions and carrots and sauté for 7 to 10 minutes or until the onions are soft and translucent. Add the ginger and sauté for another 2 to 3 minutes. Add the rest of the ingredients and bring to a boil to heat through. Serve with a dollop of Cilantro Sesame Pesto.

Serves 4 to 6

Cilantro Sesame Pesto
1/3 cup sesame seeds
2 cups lightly packed cilantro leaves and stems
1/4 cup scallions, coarsely chopped
2 teaspoons lime juice
1 small garlic clove, smashed
3/8 teaspoon salt
2 tablespoons extra virgin olive oil

Combine everything in the food processor and pulse until thoroughly combined.

Makes about 1/2 cup

Annie
Enjoy this light, after-the-holidays meal!

Sweet Potatoes Stuffed with Caramelized Red Onion, Goat Cheese and Bacon

Sweet potatoes have become one of my new favorite vegetables.  While they also can be considered a carbohydrate, they are so filled with goodness in the vitamin and mineral category, not to mention the fiber, that they don’t count as a strike against you in the same way white potatoes do.

As we move into the deepest days of the calendar, when the daylight hours are at their ebb, meals that require the oven to be on for an hour or so are a welcome balm.  Right now, it’s all about the cozy, the creamy, the toasty and the mellow.  The way the salty bacon meets the tangy goat cheese blanketed by caramelized onions topping the soft, natural sweetness of the sweet potato is just exactly what the drop in light and temperature of this time of year calls for.Sweet Potatoes Photo Rocky Coast PhotographyWhen I first made this recipe, we actually had it as the main course with some roasted kale and homemade bread.  But it’s swanky enough to stand up as a holiday side with no problem what-so-ever.
Bacon Stuffed Sweet Potatoes Photo Rocky Coast PhotographySweet Potatoes Stuffed with Caramelized Red Onion, Goat Cheese and Bacon
To make fresh bread crumbs pulse the equivalent of three large rolls torn into pieces in the food processor until the pieces are the size of peas. Transfer to a baking pan and bake until the crumbs are crunchy, about 15 minutes.

2 tablespoons extra virgin olive oil (half for the onions and half for the sweet potatoes)
2 cups sliced red onions; about 2 large red onions
3 cups fresh bread crumbs, the equivalent of three rolls
4 large or 6 medium sweet potatoes, with skins on, cut in half
1/2 teaspoon salt (for the onions, sweet potatoes and stuffing to taste)
several grinds of fresh black pepper (for the onions, sweet potatoes and stuffing to taste)
3 slices bacon, cut into 1/4-inch slices
2 ounces goat cheese
3 tablespoons chicken broth or water

Preheat oven to 400 degrees. Line a rimmed baking sheet with a half sheet of parchment paper. Place the sweet potatoes flesh side up on the parchment paper and rub with olive oil. Sprinkle with salt and pepper and bake for 1 hour in the oven.

Meanwhile heat 2 tablespoons of olive oil in a medium-sized skillet over medium-high heat. Add the red onion and sauté until the onions are very soft and caramelized, about 20 minutes. Reduce heat to medium-low when the bottom begins to stick. When the onions are finished, remove from the pan and add the bacon. Cook until the bacon is almost fully cooked. Drain the fat and then add the onion and the rest of the ingredients to the same pan. Combine well.

When the sweet potatoes are tender, remove from the oven and carefully top with the stuffing by pressing the stuffing into a shape similar to the potatoes. Bake for another 20 to 30 minutes.

Makes 4 to 6

 

 

Thanksgiving Leftovers – Take Three

Potatoes are the one leftover which needs to be used up before it is relegated to the compost pile.  They don’t freeze well, so think of ways to incorporate this Thanksgiving leftover into another meal sooner rather than later.

Potato Leek Soup Photo Rocky Coast Photography
Of course, mashed potatoes can easily become a side for another meal.  And I’ve already mentioned that roasted potatoes could become Turkey Hash.  But there are a myriad of other ways that these versatile spuds can take root in another dish (see what I did there?).

Potato Cakes – Combine the mashed potatoes with some bread crumbs and an egg or two.  Dredge them in more bread crumbs or in grated Parmesan cheese and pan fry them in a little oil or butter.  Serve along-side grilled hanger or skirt steak or for breakfast with eggs and toast.

Potato Bread – Add mashed potatoes to your favorite bread recipe, reducing the liquid by half.  For example, if the recipe calls for 1 cup of water, add 1 cup of mashed potatoes and 1/2 cup of water.  Add dill, fennel or caraway seeds as an optional flavor.

Potato Leek Soup – Sauté onions and leeks in butter, salt and pepper. Add white wine and stock.  Stir in mashed potatoes and adjust for salt and pepper.

Potato Leek Soup Photo Rocky Coast PhotographyAnnie
My refrigerator is still full.  What about yours?

Thanksgiving Leftovers – Take Two

So many leftovers, so little space in the belly.  This is day two of Thanksgiving leftover ideas and turkey hash is one of my favorites.  Especially so when combined with greens – a much needed addition after a bit of fat and carb overload.

I’ve pared this hash with Brussels sprouts greens after discovering that they are just as delicious as any kale or broccoli leaves.  I’m lucky enough to still have some in the garden and will need to cull the rest shortly before it succumbs to a really sustained frost.

Turkey Hash Photo Rocky Coast Photography

Turkey Hash
Cut turkey and roasted potatoes into 1/2-inch pieces.  Sauté onions and celery in a large skillet and add the turkey, potatoes and any vegetables or squash that you like.  Add salt, pepper, Dijon mustard and maybe some horseradish to the pan.  Sauté until the ingredients are warmed through and are beginning to brown on the bottom.  Serve with poached eggs and roasted Brussels sprout leaves (or kale or broccoli leaves).

Turkey Hash Photo Rocky Coast PhotographyAnnie
Using up what we’ve got… and what we’ve got it pretty great.

Maine Food Cruises – Veggies and Greens, Oh My!

One of the many questions I get from folks in the cooking realm is what to do with all the veggies that come for their CSAs.  Now that Community Supported Agriculture has taken parts of our country by storm, the questions keep coming.  Among them are… What else can I do with my kale?  How do I use up that ugly kohlrabi that keeps turning up in my box?  Is there a way to combine all of these veggies in a meal or dish?

Veggies1blog

On our Maine Gourmet Food Cruises we talk about how to combine veggies, what to do to make them interesting, and how to preserve them if you just have too darn much to use in a week’s time.

Vegetable Tip:  To keep lettuce and greens longer in the refrigerator, wash the lettuce and remove every bit of water that you can and then layer the leaves with a dish towel or paper towel.  Store in a large tub with a lid or in a resealable plastic bag.  I’ve used this technique on long, at sea adventures, on the Riggin and in my home kitchen to great effect.  Another way to preserve hearty greens is to clean and dry them, ribs removed.  Once they are dry, coat them in a thin layer of olive oil.  They will last for at least a week and a half in the refrigerator.

Annie
Thinking about greens galore and our next Maine Food Cruise, July 6 to 9!