| Making dinner for the family a simple, yet sacred, rite |
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Cooking Trip 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.
Join us for a six day cooking adventure.
September 18-23, 6 days, $950
Book a cooking trip and receive $100
or
more to the best gourmet and cooking shops in the
area!
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As I've traveled around and talking about my
cookbook At Home, At Sea, I've meet
many people
who enjoy good food, but don't know how to make it
for themselves. I find myself surprised, although I
don’t know why; who do I think all of the isles of
processed food in the grocery store are for?
Making food for our families is one of the most
mundane and also sacred things we can do each day
to foster healthy bodies and healthy families. Sitting
down to the table for dinner can sometimes be trying
when dealing with busy schedules, but it is also a
way we bring our families together. Dinner with our
families is just like life, sometimes wonderful and
sometimes just plain messy.
Good food doesn't have to be hard or complicated to
be wonderful and nourishing.. The purpose of good
food is to bring us together, to delight our palates
and to share ourselves with one another - it is my
hope that by creating recipes that are easy AND
wonderful that this will nourish your hearts and
bodies as they do ours. I wish you happy hearts and
full bellies around your kitchen tables.
Warm hearts and full bellies, Chef Annie
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| Proscuitto and Grilled Asparagus Salad |
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Before grilling the clams, grill the asparagus and
prepare the salad.
- 4 oz. proscuitto, diced
- 1 bunch asparagus, stems removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 2 small heads or one large head of red leaf
lettuce, cut and washed
Vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 tablespoons sherry vinegar
- 1 tablespoon shallots, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
Preheat grill to medium high heat. Steam the
asparagus for 4 minutes. Plunge into ice-cold water,
drain and pat dry. Brush the asparagus with olive oil
and place on the grill. Sprinkle with salt and pepper.
Grill for 4 minutes, turning once. Cool slightly and
cut into 1-inch pieces on the diagonal.
Toss the lettuce with the vinaigrette. Place on
platter or divide evenly onto plates. Arrange the
proscuitto and asparagus on top and serve.
Serves 6-8
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| Grilled Clams and Mussels w/Parmesan Aioli |
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To make the clams and mussels sweeter and cleanse
them of their sandy grit, soak them in a cornmeal and
water mixture (directions below). You can also serve
this as an appetizer with the aioli and fresh bread for
dipping.
Garlic Butter:
- 1/4 cup butter
- 4 cloves garlic, minced
- Juice from one lemon
- 1/2 cup white wine
- 2 tablespoons fresh parsley, chopped
- 1-teaspoon salt
- 1/2-teaspoon fresh black pepper
- 4 pounds of clams and mussels combined
- 1 teaspoon salt
- 1 cup cornmeal
Place the clams and mussels in a large bowl and
cover with ice-cold water. Sprinkle with cornmeal
and salt and let sit for 1/2 hour, stirring once or
twice. Remove any “beards” or fuzzy bits you see on
the edges and then rinse.
Preheat grill to medium high heat.
Sauté butter and garlic in a small saucepan over
medium heat. When the garlic has simmered for 30
seconds or so, add the rest of the ingredients
Place all of the shellfish on the hot grill in one layer.
When they start to open, drizzle half of the garlic
butter over them, reserving half. Remove them from
the heat when they are fully open and drizzle the
remaining garlic butter over them. Serve immediately.
Serves 4-6 or 8-10 as an appetizer
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| Parmesan Aioli |
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- 1/2 teaspoon Worcestershire
- 1 tablespoon red wine vinegar
- 2 cloves garlic
- 2 egg yolks
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup Parmesan cheese
- 1 cup vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon fresh black pepper
Put all ingredients except for the oil into a food
processor. Once everything is blended, very
gradually pour the oil into the spout. Mixture should
thicken. If it becomes too thick, add a teaspoon of
water.
Makes 1 1/2 cups
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| Bruscetta w/Green Olive Tapenade and Parmesan |
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- 1 loaf fresh French style bread
- 1 cup Green Olive Tapenade
- 1 cup Parmesan, grated
Preheat oven to 350º. Cut the loaf of bread in half
length-wise and then, cutting on a diagonal, divide
into 6 equal pieces on the top and bottom to make a
total of 12 pieces. Spread each piece with tapenade
and sprinkle with Parmesan cheese. Place on a
roasting pan and bake for 10-15 minutes. Serve
immediately.
Serves 6-8
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| Green Olive Tapenade |
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You can make the tapenade up to two weeks in
advance. It gets better with time.
This spread is great as an appetizer with goat
cheese as well.
- 1 cup pitted green olives
- 2 tablespoons capers
- 2 anchovy fillets
- 1/2 cup packed fresh Italian parsley
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- Fresh black pepper to taste
Because the olives and capers are so salty, soak
them in fresh water for a few minutes to release
some of the salt. Drain them after soaking. Puree all
the ingredients in a food processor. Refrigerate until
ready to serve.
Makes 1 cup
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| Blueberry Lemon Bread |
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- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 1 cup sugar
- 2 large eggs
- 2 teaspoons freshly grated lemon peel
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
Glaze:
- 3 tablespoons fresh lemon juice
- 1/3 cup sugar
- 1/2 cup crème fraiche or whipped cream
Preheat oven to 325°. Grease an 8-inch loaf pan.
Combine the flour, baking powder, and salt. Set
aside. In a large mixing bowl, cream the butter with
1 cup 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.
Fold in the blueberries and spoon into the pan.
Bake 1 hour 15 minutes, until the bread springs back
when lightly pressed in the center. Leave in the
pan. When the bread is out of the oven bring the
glaze ingredients to a boil, stirring until the sugar
dissolves. Pierce the top of the hot loaf several
times with a toothpick and pour the lemon mixture
over the loaf.
Cool completely, and remove from the pan. Slice and
serve with a dollop of crème fraiche. Garnish with
powdered sugar and lemon zest.
Makes 1 loaf
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Photo Credits: Chef Annie-Frank M. Chillemi;
Asparagus-Elizabeth Henkel; Blueberries-Courtsey of
Photo.net
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