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It is my pleasure to share these recipes with you – a small taste of life on our very special schooner, the J. & E. Riggin. I’ve a passion for the sea and for cooking that I hope you are able to experience even a little bit within these pages. It is my special job to watch our guests and friends enjoy the cuisine we provide while sailing on Penobscot Bay. You may not be able to serve these dishes on a rolling deck, but you can savor them wherever you are. The purpose of good food is to bring us together to delight our palates and to share ourselves with one another - its it my hope that by creating recipes that are easy AND wonderful that this will nourish your hearts and bodies as they do ours.
Warm hearts and full bellies,
Chef Annie
2007 Newsletters
January
Chicken, Sweet Pepper & Three-Cheese Filling
February
Braised Chicken Breast with Bacon & Swiss Chard, Cauliflower Gratin,
Two-for-one: Chicken Noodle Soup with Swiss Chard
March
Preserved Meyer Lemons, Radicchio, Bacon,
Olive and Preserved Lemon Salad, Clam Sauce with Basil & Fennel,
Chicken Breasts with Gorgonzola, Black Olives and Preserved Lemons
April
Gnocchi, Baby Spinach and Sweet Pepper Cream Sauce,Lemon Pudding Cake, Raspberry Sauce,
Potato Skins with Artichokes and Fontina
October
Cauliflower, Cheddar and Jalapeno Soup, Apple Plum Cobbler
2006 Newsletters
January
Herbed Feta Cheese, Tomato & Kalamata Olive Salad,
Flank Steak with Grilled Onions, Apricot Napoleon
February
Curried Spring Onion & Mushroom Barley Soup, Oatmeal Poppy seed Bread,
Orange & Almond Salad with Lime-Ginger Dressing
March
Turkey Burgers, Healthy French Fries, Orange & Cilantro
Red Cabbage Slaw, Mixed Fruit Frozen Yogurt
April
Caribbean Spiced Fish, Peach Salsa, Grilled Eggplant with Toasted Cumin,
Bulgur & Lentils with Parsley, Ginger Ice Cream
May
Grilled Lamb Chops with Mint Dijon Sauce, Red Pepper and Eggplant Potatoes,
Steamed Broccoli Raab,Rhubarb-Raspberry Crisp with Pecan Streusel,
Two for one: Red Pepper, Eggplant and Potato Frittata
June
Proscuitto and Grilled Asparagus Salad, Grilled Clams and Mussels with
Parmesan Aioli, Bruscetta with Green Olive Tapenade and Parmesan,
Blueberry Lemon Bread
August
Focaccia Dough and toppings...
Ricotta & Proscuitto; Pancetta, Oyster Mushrooms and Goat Cheese;
Feta, Lemon, Red Onion and Dill; Tomato and Basil Pesto
September
White Bean and Avocado Salad, Roasted Green Bean Salad with Cucumber and Dill,
Grilled Corn and Tomato Salad with Cilantro, Chicken, Roasted Red Pepper and
Couscous Salad, Melon and Israeli Couscous Salad
October
Wilted Brie Salad, Pork Tenderloin with Apple Jack and Sage Sauce,
Roasted Apples, Onions and Squash, Low Fat Baby Potatoes,
Two for one: Pork Tenderloin and Roasted Squash Salad with Blue Cheese
November
Cranberry, Pecan and Sage Stuffing, Bacon,
Rosemary and Cornbread Stuffing, Golden Northern Cornbread,
Sausage and Apple Stuffing
2005 Newsletters
February
New England Boiled Dinner with Mustard Sauce
May
Chicken Curry, Cantaloupe Raita and accompaniments
August
Grilled Shrimp Kebobs with Mango-Chive Salsa, Shrimp,
Snap Pea and Couscous Salad
November
Cranberry Bread,Cranberry Stuffing, Cranberry Port Sauce
Past Recipe Newsletters
* Roasted Squash, Three Sausages & Roasted Squash Sauce
* Three Grain Pancakes & Blueberry Syrup
* Creamy Caper Sauce with Pork, Salmon or Chicken, Rosemary Potatoes
* Sauteed Beef Tenderloin Steak with Port & Mushroom Sauce
* Baking Powder Biscuits, Cheddar Cheese Biscuits,
Lemon & Herb Biscuits, Parmesan & Black Pepper Biscuits,
Roquefort & Walnut Biscuits, Scones
* Clam Chowder, Salmon & Corn Chowder,
Haddock Chowder, Leek & Lobster Chowder
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