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Cooking Trips with Annie
Chef Annie is not only the chef on the J&E
Riggin, but
she is also a food columnist and cooking instructor.
She writes a weekly food column for the largest
newspaper in Maine and has been seen on the Today
show cooking alongside Al Roker. Come and learn
from Annie's 25 years in the kitchen. You will make
creative, old world meals with fresh seasonal
ingredients. Help to prepare tasty breads in the early
morning sea air or prepare the days delicious hearty
meals all while enjoying the rugged scenery of the
Maine coast.
Come join us for a cooking adventure in 2007.
June 7-9, 3 days, $610
June 10-13, 4 days, $717
Cooking Cruise Information
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This gnocchi recipe was such a hit that when I tested
this recipe Captain Jon asked for it again on
Valentine's Day. The kids, of course, ate everything
but the spinach.
What I've found while researching for this recipe is
that when making gnocchis the amount of moisture is
important. While boiling the potatoes gives the dough
too much moisture, causing one to add more flour,
baking them doesn't. Too much moisture makes the
gnocchis either heavy or too soft and less causes
them to be lighter and fluffier. Too much flour can
cause them to become tough. Also, the kind of potato
matters. This is one of those instances where if you
don't have Russet potatoes, don't substitute a
different potato. It matters noticeably in the final
result. The amount of starch in Russet potatoes is
high and makes the gnocchis light and fluffy but still
able to absorb moisture without becoming mushy.
Another benefit to baking the potatoes is the skins
you've got leftover to make an appetizer. They will
keep in the refrigerator, covered, for a couple of days.
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| Gnocchi |
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Ingredients:
- 2 pounds russet potatoes, 5 medium-sized
- 1 1/4 cup flour
- 1 teaspoon salt
Directions:
Preheat oven to 350º. Wash the potatoes and prick
the skin with a fork. Bake for one hour or until the
potatoes are cooked through.
Remove
potatoes from oven. Bring a large stockpot of salted
water to a boil. Meanwhile, cut the potatoes in half
and scoop the flesh out with a spoon into a standing
mixer bowl. Reserve potato skins for another recipe.
In a standing mixer, combine the potato flesh, 1 cup of
flour and the salt. Reserve 1/4 cup flour. Mix on low
speed with a paddle attachment. When the mixture
comes away from the edges of the bowl and clings to
the paddle, take a small amount of the dough out to
test for enough flour. Roll the dough into a 3/4 inch
diameter log. If it breaks apart really easily, add the
rest of the flour. Roll all of the dough out into 3/4 inch
diameter logs and then cut them into 3/4 inch long
pieces. At this point they will look like little pillows. To
get the traditional gnocchi ridges on them, use your
thumb to press and roll them over the tines of a fork or
a butter paddle.
Transfer all of the gnocchis
gently into the water and briefly stir. The gnocchis are
done when they float. Reserve 1 cup of the gnocchi
water and strain as you would pasta.
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Print Recipe |
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| Baby Spinach and Sweet Pepper Cream Sauce |
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Ingredients:
- 1 tablespoon olive oil
- 1/2 red pepper, seeded and sliced into 1/4 inch
slices
- 1/2 yellow pepper, seeded and sliced into 1/4 inch
slices
- 1/2 pound baby spinach
- 1/2 teaspoon salt
- two grinds of black pepper
- 3 tablespoons heavy cream
- 3/4 cup freshly grated romano cheese
- 1/4 cup liquid from the cooking gnocchi pot
Directions:
In a large sauté pan, heat the
oil over medium-high heat. Add the peppers and
sauté until they begin to sear a bit. Turn off heat, add
the spinach, salt, pepper and heavy cream and when
the gnocchis are finished cooking and strained, add
them to the sauté pan with the cheese. Toss gently
and if needed, add a little bit of the pasta water to
loosen the sauce just a bit. Serve immediately.
Serves 4 as a dinner, 6 as an appetizer
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Print Recipe |
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| Lemon Pudding Cake |
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Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, plus more for
ramekins
- 1 cup sugar
- 2 large eggs
- 2 teaspoons freshly grated lemon peel
- 1/2 cup milk
- powdered sugar for garnish
Directions:
Preheat oven to 325°.
Combine the flour, baking powder, and salt. Set
aside. In a large mixing bowl, cream the butter with
sugar. Add eggs one at a time, mixing well each
time. Add the lemon peel. Mix the dry ingredients,
alternating with the milk (about one third at a time),
into the sugar/egg mixture. Be sure to add the dry
ingredients last.
Divide equally between 6, 1
cup ramekins. Bake 14-18 minutes. The center
should still be a little underdone. Serve in the
ramekins with the raspberry sauce and a dusting of
powdered sugar.
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| Raspberry Sauce |
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Ingredients:
- 1 cup frozen raspberries
- 1 cup sugar
- 1/4 cup water
Directions:
Place all ingredients in a
small sauce pan and bring to a boil. Simmer for 10
minutes or until the sugar is dissolved and the mixture
has thickened some.
Makes 1 1/2 cups
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Print Recipe |
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| Potato Skins with Artichokes and Fontina |
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Ingredients:
- 10 potato skin halves
- 10 marinated artichoke quarters
- 10 slices of fontina
- freshly ground black pepper
Directions:
Preheat oven to 300º. Stuff the
potato skins with the artichoke quarters and fontina
cheese. Grind the pepper on top and bake until the
cheese starts to melt.
Serves 4 as an appetizer.
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Print Recipe |
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Photo Credits:
Chef Annie By: Frank M.
Chillemi
Raspberries & Peppers Courtsey of Wild
Oats
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