Roasted Radishes

Radishes are one of those vegetables that I’ve always wanted to like, but… never have… until recently, when I began growing them for immediate gratification.  The days to germination for radishes is 7 to 10 days, so they have my heart just for the small feeling of success that comes every time a row of baby leaves emerge.

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But roasted — now that’s a different story.  Roasting radishes, just as with any other root vegetable, brings out all of the sugars and softens the flavors.  And they are lovely this way.  They almost taste like potatoes — not quite mind you — but enough to ease any lingering doubt that these “mini root vegetables” can be a star.

Roasted Radishes

2 bunches radishes, de-stemmed and cleaned
1 tablespoon olive oil
1/4 teaspoon salt

Heat a medium skillet over medium-high heat.  Add the oil and then carefully add the radishes.  Sprinkle with salt and cover.  “Stir” every minute or two by holding the handle of the pan and the lid with potholder and shake the pan like your grandmother used to do for popcorn.  Cook for 15-20 minutes or until the radishes are browned on the outside and very tender on the inside.

Asparagus and Tomato Gratin

Asparagus – classy, healthy and easy.  Three of my favorite things!  One incredibly simple way I like to do asparagus at home is to roast them in a bag with lemon and thyme.  The tang of the lemon combined with the herbal flavor of the thyme is a perfect combo for a light, healthy side to almost any protein.

Other asparagus recipes detailed in the latest Maine Ingredient column are:

Asparagus and Tomato Gratina
Red Rice and Asparagus Salad
Hake with Pork and Potatoes and Asparagus

Lemon and Thyme Bag-Roasted Asparagus
Preheat oven to 350 degrees. Cut the bottoms off one or more bunches of asparagus.  Place asparagus onto a large paper bag, drizzle with extra virgin olive oil. Sprinkle with salt and pepper. Add 1 lemon cut into 8 wedges and a generous sprig of thyme. Roll the bag closed and then place into a baking sheets with sides. Place in the oven for 20 minutes or until the asparagus is just done.

Caveat:  There are some that suggest that oiling the bag before putting it into the oven is a way to keep it from burning, however, that has never made much sense to me. I’ve also never had an oven fire while making this recipe, so there.

Asparagus Tomato Gratin

Asparagus Tomato Gratin (see link above for recipe)

Annie
Sad that the asparagus will go away soon, but happy to start seeing peas and strawberries

Remember the time…

Remember the time when most of the people in this picture were NOT married?  Johnny (red shirt) and Andy (kneeling by the kettle) are both married to wonderful women and live in New York City.  Chris (blue shirt second from the left) is also in New York City.  All are working and supporting themselves in smart, creative ways!  Good work, guys.  Capt and I are proud of you.

RememberTheTime SarahBaldwin

Lobster bake with Schooner J. & E. Riggin crew.

Fun Photo Friday – Keep Calm and Carry On

Keep Calm and Carry On

Last Minute Memorial Day Offer hits Yahoo!

Many thanks to Laura Begley Bloom and Yahoo for their mention of our last minute Memorial Day travel deal.  How nice it for a small business like the J. & E. Riggin to be in the company of Disney World, Carnival Cruise, Fleet Week in NYC and the CITIES of Las Vegas, Washington DC, and San Francisco.  The 25% discount applies to our first four trips – check them out!

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Susan Poirer – Flikr

Remember the time…

Remember the time when you were so little that your cheeks were still chubby and you still took naps?  I think this was the day that you went to pick blueberries in the center of the island and just plunked yourself down in a the center of a patch, eating more than you saved in your little cup.

As for Danny,  he didn’t have a beard or any wrinkles!

ThrowbackThursday3

Cocoa Dipped Sugar Wafers – Boarding Cookies

They look like Snickerdoodles, but they aren’t. These delicate wafers are thin, buttery, crispy bites of goodness and perfect with coffee or tea in the late afternoon or early evening.  They are an alternate to my usual Brown Butter Chocolate Chip Cookies.  Served with fresh strawberries picked from the garden, they are an elegant treat to our boarding ritual.  Welcome aboard.  And if you can’t come sailing with us this year, at least you can have the cookies that begin our good times together!

Strawberries & Snickerdoodles Boarding Snack

The recipe is inspired by a friend, Nancy Seibert, who used to make boarding cookies way back in the day for another boat on which both Jon and I worked.  Her bakery was called Baggywrinkle Bakery and I’ve loved her Almond Sugar Cookies ever since my first bite.  These are a riff on her yummies.

Cocoa Sugar Wafers – Boarding Cookies
Wafers:
1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour

For Rolling:
1/4 cup cocoa powder
1/2 cup sugar

Preheat oven to 350 degrees.  Cream butter and sugar together until light and fluffy.  Add the vanilla and then the salt and flour.  Mix until just combined.

Combine the cocoa and sugar for rolling in a small bowl.  With a number 40?? scoop or two teaspoons, form 1-inch balls of dough.  Roll in the cocoa and sugar and place onto a baking sheet.

With the flat bottom of a glass, gently press the cookies flat.  Dunk the bottom of the glass in the rolling mixture if it begins to stick.

Bake for 7 to 10 minutes or until the edges are beginning to brown.  Transfer to a cooling rack.  Serve with coffee and tea on a night that you are welcoming your own guests or with and ice cream and fresh fruit combination.

Makes about 30 cookies

Christmas in Spring

They come in brown paper packages, neatly wrapped and packed.  A few of the packages have a fragrance.  I smell cumin as it passes in front of me and then chocolate and chili powder.   I don’t sashay from curtain to curtain singing, “…these are a few of my favorite things,” however, I am filled with glee and anticipation as the waft of fresh paprika crosses with the elegant scent of vanilla bean.

Christmas in May/June 2

Lotta Almonds

Christmas in May/June

A big white truck has just delivered Christmas to my door in May.  The cache is from Morgan Mills, King Aurthur, Mrs. Meyers and a host of others and will be added liberally to our meals all summer long.  Yipee, yea, I’ll be cooking on my woodstove soon!

Who wants to go sailing on the bay with us this year?!  Click here to make your reservation.

Annie
Organizing away my BIG pantry

Throwback Thursday – New England Clam Chowder

New England Clam Chowder was one of the first things I learned to make when I came to Maine to work on a Maine windjammer more than twenty-five years ago.  This simple recipe is both a signature dish and an iconic meal that embodies the characteristics of New England in general and Maine in specific:  hearty, warming, simple, frugal and nourishing.

ThrowbackThursday FMC

Eating Spring Dug Root Vegetables – Parsnip Latkes

How fun to have both harvested the last of the parsnips on the same day that I planted next spring’s crop.  In playing around with these ivory beauties, I created a couple of new recipes for a column:  Parsnip Latkes, Root Vegetable Soup, Roasted Parsnips and Collard Greens.

Parsnip Latkes

Annie
Gone Digging

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