Cook, Sip, and Sail Away on Penobscot Bay – a Maine Gourmet Feast

Join us on the Schooner J. & E. Riggin for a unique Maine Gourmet Feast! Come savor the best of Maine’s local foodways on this 4-day foodie adventure!

Maine Gourmet Cruise

Meals will feature the best of the best: oysters from Pemaquid Oyster Company, produce from acclaimed Hope’s Edge Farm, award-winning cheese from Appleton Creamery and Hahn’s End. Every night will feature a different specialty cocktail demo (be sure to bring your own vodka, gin, and whiskey!). Come join us and celebrate the outstanding local food MidCoast Maine is famed for and celebrate the release of the newest cookbook Sugar & Salt Book Two – The Orange Book.

This delectable foodie cruise will take place on our Maine Windjammer, the Schooner J. & E. Riggin from August 1st – 4th (2016)  at only $650 per person.

Annie
Cooking (and sipping) away on Penobscot Bay

Cook the Book – Herb-Cheese Bread

Herb-Cheese Bread

3 cups all-purpose flour
1/2 cup packed brown sugar
2 tablespoons shortening
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2/3 cup sour milk
2/3 cup grated cheddar cheese
2/3 cup cottage cheese
2 large eggs
1 teaspoon dried dill
½ teaspoon dried basil
½ teaspoon dried tarragon
½ teaspoon dried oregano

Preheat oven to 350°.  Grease one loaf pan. In a large bowl, sift together the dry ingredients. Make a well, then add the remaining ingredients and stir until just mixed. Spoon the mixture into the prepared pan and bake for 45 to 55 minutes.

Makes 1 loaf

Cook the Book – Chocolate Mint Bars

Chocolate Mint Bars

This is one that my family would make every Christmas.  My brothers and I could eat a pan of these in no time flat.

Bars:
2/3 cup shortening
4 squares chocolate
2 cups packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Frosting:
2 cups confectioner’s sugar
1/4 cup (1/2 stick) softened butter
2 tablespoons milk or cream
3/4 teaspoon peppermint extract

Glaze:
2 squares unsweetened chocolate
2 tablespoons butter

Preheat oven to 350°.  Grease a 9 x 13-inch baking pan. Melt the shortening and chocolate in a double boiler.  Cool. Beat in the sugar, eggs and vanilla. Sift in the dry ingredients and mix well. Bake for 25-30 minutes, until a fork inserted in the bars comes out clean.  Cool in the pan. Beat the frosting ingredients together until light and creamy then frost the bars. Melt the glaze ingredients in a double boiler, cool slightly then pour the glaze over the frosting.  Tilt the pan to spread the glaze. Cut into bars.

Makes 24

Cook the Book – Potatoes Roasted with Red Wine

Potatoes Roasted with Red Wine

These are Jon’s all-time favorite potatoes.  I serve them often with the Roasted Pork Loin found in At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin.

6 to 8 medium sized red potatoes, cut into 1-inch pieces
1 1/2 to 2 teaspoons salt
1/2 teaspoon fresh black pepper
1 whole head garlic, peeled
2 to 3 cups red wine
1/2 cup heavy cream

Preheat oven to 375°. Put all the ingredients except the cream into a 9 x 13-inch baking dish.  Cover and bake for 1 hour, stirring once or twice. Remove cover, add cream and bake uncovered for another 10 minutes.

Serves 4-6

Cook the Book – Riggin Rib Roast with Horseradish Cream

Riggin Rib Roast with Horseradish Cream

No rib roast would be complete without Yorkshire pudding.

Rib Roast (bone-in), about 4 1/2 to 6 pounds
1/2 teaspoon salt
1/4 freshly ground black pepper
1/2 teaspoon paprika
1 tablespoon Dijon mustard
Three cloves garlic, minced
1 tablespoon chopped fresh rosemary

Preheat oven to 425°. Place roast in a roasting pan, fat side up; rub the roast with salt, pepper and paprika. Place the roast into the oven, reduce heat to 325° and cook for 1 to 1 1/2 hours. Rub the roast with the remaining ingredients; return it to the oven and continue to roast to the desired temperature until the internal temperature of the meat reads 120° for rare, 125° for medium-rare, 130° for medium, and 135° for well done. Remove the roast from the oven and let it rest 10 minutes before slicing.  The internal heat of the beef will cause it to continue to cook another 10 degrees.

While the roast is resting, make the Horseradish Cream, below.

Horseradish Cream

The amount of salt you use will vary depending on whether you use bottled or fresh horseradish.

3 tablespoons bottled horseradish or 1 tablespoon grated fresh
Salt as needed
Freshly ground black pepper as needed
Juice of half a lemon
1 cup heavy cream, whipped to soft peaks

Mix all the ingredients except the whipped cream together. Gently fold in the whipped cream and serve.

Makes 1 cup

Serves 6-8

Cook the Book – Yorkshire Pudding

Yorkshire Pudding

This is a classic that I often serve with Riggin Roast Beef .

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs
1 1/2 to 1 3/4cups milk

Drippings from roast beef  (you can substitute olive oil or bacon fat). Preheat oven to 350°. Sift the dry ingredients into a bowl. Make a well in the center; stir in the eggs, then add the milk and stir, gradually incorporating the flour until you reach the sides of the bowl. Cover and refrigerate 30 minutes.

Meanwhile, heat a 9-inch cast iron skillet or muffin tins in the oven until the pan (or muffin tins) are very hot. Add drippings to the pan and immediately pour in the batter. Bake uncovered, approximately 25-30 minutes.  The pudding is done when it’s puffy, golden brown and crispy. Serve immediately (or keep in a warm oven for up to 15 minutes).

Serves 6-8 or makes 12 muffins

Cook the Book – Yorkshire Pudding

Yorkshire Pudding

This is a classic that I often serve with Riggin Roast Beef .

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs
1 1/2 to 1 3/4cups milk

Drippings from roast beef  (you can substitute olive oil or bacon fat). Preheat oven to 350°. Sift the dry ingredients into a bowl. Make a well in the center; stir in the eggs, then add the milk and stir, gradually incorporating the flour until you reach the sides of the bowl. Cover and refrigerate 30 minutes.

Meanwhile, heat a 9-inch cast iron skillet or muffin tins in the oven until the pan (or muffin tins) are very hot. Add drippings to the pan and immediately pour in the batter. Bake uncovered, approximately 25-30 minutes.  The pudding is done when it’s puffy, golden brown and crispy. Serve immediately (or keep in a warm oven for up to 15 minutes).

Serves 6-8 or makes 12 muffins

Cook the Book – Banana Salsa

This is a great topping to go with grilled salmon, tuna, pork or chicken.  It’s really important to make this salsa just before you seve it. It will sit for maybe half an hour, but is better is served immediately. It’s also important to finely dice the peppers and onions because they don’t have time to marinate.

Banana Salsa

2 bananas (firm, but rip), diced
2 tablespoons finely diced red onion
1 tablespoon eachfinely diced red and green pepper
1/2 teaspoon freshly grated ginger
1 teapoon honey
1 tablespoon extra-virgin olive oil
juice of one lime
salt and freshly ground black pepper to taste; use sparingly

Gently toss all ingredients together; season with salt and pepper. Serve ontop of your choice of grilled meat, seafood, or chicken.

Makes 4-6 servings

The Galley Chef: Trailer and Photos

I can’t believe I haven’t written about this before!  If you’ve sailed with us or get our newsletter, then this is not necessarily new, but it’s still fun.  If you aren’t that connect to us (yet) then read on!  The Galley Chef is a show about cooking, the Coast of Maine, living in a small community, sailing and family.  A terrific film crew came on board this summer to get the raw footage and then this fall, pieced together some short clips to use in pitches to the usual suspects.

Now we wait for the stars to align so that we find ourselves in the right place at the right time.  No matter what happens, we have all had a terrific time working together and creating something of which we can be proud.  We have no idea where it will take us, but that’s the fun of creative projects.  Sometimes the projects are worthwhile in and of themselves, just for the fun of working collaboratively and innovatively.  If they become something more – even better.  Galley Chef TrailersGalley Chef Photo Album.

Annie
Cross your fingers!

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Culinary Travel – It’s All About the Food Cruise

AnnietomWe created the It’s All About the Food trips to challenge ourselves to go completely local in our buying  AND because on the Riggin we love food. 

Come make creative comfort food with me, Captain and Chef Annie Mahle. I’m not only the chef on the J&E Riggin, but am the author of At Home At Sea: Recipes from the Maine Windjammer J&E Riggin, a cooking instructor and columnist for Maine’s largest newspaper the, Portland Press Herald, and for Maine’s only food magazine, Maine Food and Lifestyle. Our Maine windjammer and I have also been seen in the Boston Globe, Traditional Home, Maine Boats, Homes & Harbors and cooking with Al Roker on the Today Show.

Your culinary travel experience begins with my 25 years in the kitchen. Learning how to build flavor, improvise with ingredients you have available and utilize different herbs and flowers from your garden to make creative dishes. The menus will focus on fresh, organic, and garden-grown ingredients, 100% of which will be procured within a 100 mile radius including meats, cheese and butter.  Our produce comes mostly from Tom at Hope’s Edge Farm. The photo above is of Tom delivering fresh produce. All the menus will showcase my love and passion for seasonal and quality ingredients.

The dates are June 7 – 10, July 21 – 23 and September 15 – 20. Visit our schedule for pricing and booking.

Annie
Actually, E wrote this post because I can’t stand talking about myself in this way, but it would be fun if you came sailing with us!

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