| Fall Flavor Is In The Air |
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2008 It's All About the Food Cruises
Come and learn from Annie's 25 years in the kitchen.
Learn how to build flavor, improvise with ingredients
you have available and utilize different herbs and
flowers from your garden to make creative dishes. The
menu will focus on fresh, organic, and garden grown
ingredients, 100% of which will be procured within a
100 mile radius. All the menus will showcase Annie's
love for seasonal and quality ingredients.
Date: June 7-10 / 4 days
Cost: $636
Date: July 21-23 / 3 days
Cost: $685
Date: September 15-20 / 6 days
Cost: $899
Reserve your space today!
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While the end of the sailing season is bittersweet we
are happy to be back on track in sending out our e-
newsletters.
The brisk morning air, misty frosty mornings and the
smell of leaves heavy with must and with brilliant color
all bring to mind thoughts of the World Series (go Red
Sox!), tailgating, invigorating walks in the woods and
apple
picking. What these all have in common is the desire
for something warm, and comforting after a time spent
outdoors. Enjoy this soup after a walk in the woods
redolent with visions of the sunlight dappling the jewel
colored leaves. Or after a football game, cheeks rosy
with exertion and sun. Or pick apples with your family
and then come home to enjoy them baked in the
Apple Plum Cobbler. However you use these recipes,
be sure to get outside and enjoy the beauty of autumn.
Elizabeth and her family consider this soup a rainy day
staple making it both with and without the jalapeno.
Her daughter calls it "Cheese Soup". Even the picky
eaters in her family were pleasantly surprised to learn
the ingredients when she made it for the first time.
She serves it with an adjusted version of the Crusty
Peasant Bread recipe from the At Home, At Sea
cookbook by adding in curry powder (2 teaspoons) or
herbs (either fresh or dried) for a flavorful variation.
Both recipes can be prepared ahead and reheated (or
the cobbler can be served at room temperature).
We hope you enjoy this month's recipes and as
always we wish you and your family warm hearts and
full bellies!
Now that everyone in the office is hungry, we're
going to go cook!
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| Cauliflower, Cheddar and Jalapeno Soup |
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Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic, 2-3 cloves
- 2 cups diced onions
- 1 jalapeno pepper, seeded and minced (for more
heat retain the seeds)
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 8 cups cauliflower or 1 head, cut into small
florets
- 1/3 cup flour
- 4 cups low-salt chicken stock
- 2 cups milk
- 2 cups grated cheddar cheese, lightly packed
Directions:
Heat a medium-sized stockpot over medium-high
heat and add the oil, add the garlic and sauté for 30
seconds to one minute. Add the onions, jalapeno,
salt and pepper and sauté until the onions are
translucent. Add the cauliflower and sauté for another
5 minutes or until tender. Add the flour and stir until
completely incorporated and then add the stock,
stirring vigorously until the flour is dissolved. Add the
milk. Bring to a simmer and cook for 20 minutes.
Remove from heat, add the cheddar cheese and stir
until fully melted. Do not bring the heat up high once
the cheese has been added. Serve as is, or for a finer
look, puree the soup until it is smooth. To reheat,
allow time for the soup to come to temperature over
low to medium heat. This will insure that the cheese
in the soup doesn't break. Serve with salad and
crusty bread to pass.
Serves 6-8
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Print Recipe |
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| Apple Plum Cobbler |
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Ingredients:
Filling:
- 2 plums, pitted and sliced
- 3 apples; peeled, cored and sliced
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
Pastry:
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 6 tablespoons unsalted butter, cut into 1/2-inch
cubes
- 1/3 cup milk (or more)
Directions:
Preheat oven to 350º. The fruit should be cut into 1/2-
inch wide wedges and equal about 5 cups. Spread
the apples and plums on the bottom of a 2-quart
baking dish. Sprinkle with the 1/3 cup sugar and
cinnamon. In a medium sized bowl, sift the dry
ingredients. Cut in the butter in with a pastry knife so
that the mixture resembles the texture of coarse meal.
Add the milk and mix. If the mixture is dry and doesn't
form a ball readily, add more milk, 1 tablespoon at a
time. Form a ball with the dough and roll out onto a
floured surface into a shape a little larger than the
baking dish. Gently lift the dough and lay over the fruit
tucking the edges under loosely. Bake on the lowest
rack of your oven for 45-50 minutes or until the apples
are tender and the top is golden brown. Serve warm.
Serve with ice cream if desired.
Serves 6-8
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Print Recipe |
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Photo Credits:
Chef Annie By: Frank M.
Chillemi
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