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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
Remember if you reserve your space before February
1st you will receive 5% off the sailing cost.
Cooking Cruise Information
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I have something unpopular to say: It’s all about
calories in and calories out. In the long run, I’m not
convinced that carbohydrates have anything to do
with whether we permanently loose weight or not.
What if we just ate less and moved more? What if
we didn’t eat that second helping, took the stairs,
turned off the television and sat at the table with
our family for dinner. Easy to say, I know, but not
as easy to do. But wait, not as easy as looking at all
the labels in the grocery store to make sure that
they are low in carbs? Not as easy as thinking about
everything that goes on your plate and finding
carrots and peas suspect because they have too
much sugar? Carrots and peas! – can you say “low
in calories and fat.” Not as easy as trying to find
substitutes for most fruit, yogurt, bread, cereal,
pasta - Does this really make any sense? Or does it
really give us any joy in what we are placing in our
bodies? I don’t think long-term weight loss can be
manufactured and packaged. Some food engineer in
laboratory created that low-carb bread that some
folks say it’s okay to slather with mayonnaise and
two pounds of bacon. It’s not real food! I think it’s
got to come from changing long-term habits. Very
dull, but true – it always comes back to moderation -
using butter less, adding another vegetable to our
day, eating a juicy plum instead of that chocolate
cake when we are looking for something sweet. An
entire industry has been spawned on low-carbs and
all of a sudden potatoes and grains are getting a bad
rap. Sustainability is the key. My bet is that in 10
years we’ll look back on low-carb diets as a fad just
like big hair and disco music (wait, is that popular
again?). Nevermind, I didn’t like it the first time
around.
Warm hearts and full bellies, Chef Annie
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| Wilted Brie Salad |
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This recipe was inspired by Kerry Altiero, chef and co-
owner of Café Miranda’s in Rockland. If you haven’t
eaten there yet, it’s a palate’s delight.
This is a perfect last minute meal. If you don’t have
time to make the pesto or the crostini, just skip it
and buy both. This salad also makes a great sit
down appetizer for a dinner party.
- 8 cups mesclun mix, lightly packed
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 8 oz. Brie cheese, cut into four wedges
Preheat broiler. Mix all ingredients except for the Brie
and divide evenly onto 4 plates. Place wedge of Brie
on top of salad. Place under broiler for 2 minutes.
Serve immediately.
Serves 4
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| Pork Tenderloin with Apple Jack and Sage Sauce |
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This recipe is one of Elizabeth's favorites. She uses
the leftover Sage Sauce -if there is any- on
sandwiches. She also uses boneless pork
chops as a variation instead of the pork tenderloin.
Tenderloin:
- 2 pork tenderloins, (1 1/2 to 2 pounds total,
trimmed of silver skin)
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
- 3/4 teaspoon paprika
- 1 tablespoon olive oil
Apple Jack and Sage Sauce:
- 1 medium onion, minced (1 cup)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1 tomato, peeled, seeded and chopped
- 2 tablespoons fresh sage
- 1/4 cup apple jack or brandy
- 3 to 4 tablespoons chicken stock or water, extra
if needed
- 1/2 cup heavy cream
Preheat oven to 350°. Rub the tenderloin with the
salt, pepper, and paprika. Heat the oil in a large
ovenproof sauté pan over medium-high heat. Add
the pork tenderloins and brown it on all sides.
Reduce heat to medium; add the onions, garlic, and
salt and cook until the onions are translucent. Turn
the tenderloin occasionally while the onions are
cooking. Add the tomatoes and sage and cook for
another minute. Add the applejack, stock and heavy
cream and bring to a simmer.
Place the sauté pan in the oven and cook until the
pork reaches internal temperature of is 145° for
medium and 150° for medium well, about 10 minutes.
Remove from oven. Set aside the tenderloin and
puree the sauce until smooth
Cut the tenderloin on an angle into 1/4 to 1/2-inch
slices and serve with the sauce.
Serves 4-6
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| Roasted Apples, Onions and Squash |
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- 3 Golden Delicious or Granny Smith apples or
another firm cooking apple, cored and cut into 1-inch
chunks
- 2 onions, cut into 1-inch chunks
- 2 pounds butternut squash, peeled and cut into 1-
inch chunks
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh black pepper
- 2 tablespoons olive oil
Preheat oven to 400º. Place the apples, onions and
squash on a roasting pan and sprinkle with salt and
pepper. Drizzle with olive oil and roast for 45 minutes
to 1 hour or until the vegetables are tender.
Serves 4-6.
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| Low Fat Baby Potatoes |
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These potatoes end up tasting really creamy even
though you don’t use any fat. The reason you use
low-salt chicken broth and then salt the potatoes is
that you can better control the amount of salt that
goes into the dish.
- 2 pounds baby potatoes
- 4 cups low salt chicken broth
- 1 1/2 teaspoon salt
- 1/2 teaspoon fresh black pepper
Place all ingredients into a cast iron skillet, and bring
to a simmer over medium-high heat. Simmer for one
hour or until the potatoes are tender.
Serves 4-6
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| Two-for-One: Pork Tenderloin and Roasted Squash Salad with Blue Cheese |
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This makes a great lunch salad the following day.
- 1 small head red oakleaf lettuce, washed and
chopped
- 2 tablespoons extra virgin olive oil
- Juice from 1/2 lemon
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 cup pork tenderloin, sliced thinly
- 1 1/2 cups roasted squash, apples and onions (or
just roasted squash)
- 1/4 cup blue cheese, crumbled
Toss lettuce with olive oil, lemon juice, salt and
pepper. Gently toss with the roasted squash and
transfer to a plate. Arrange the pork tenderloin on
top and sprinkle with blue cheese.
Serves 2
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Photo Credits: Chef Annie By: Frank M. Chillemi; Sage
and Squash By: Elizabeth Henkel
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