January is typically a very busy month for bookings in the Riggin office with people getting their vacations times in order and planning their summers. Really, what this means is if you are planning on sailing with us, now is the time. Many of our trips are already full. Take advantage of our Early Bird 5% discount (10% for repeats) if you book before Feb. 1st. We’ll be so happy to welcome you aboard!
Each day I like to wear something hand made. Most of the time it’s something knitted, but every once in a while a sewn item creeps in to my wardrobe as well. There’s something deeply satisfying about moving through the day with something created by and/or for yourself. Something primal? Perhaps. Or maybe I don’t need to wax on about it, but instead need to say that I just truly enjoy it. You get it, right?
After coveting a guest’s shawls for several years, I began to make my own luscious knitwear to envelop myself on those brisk sailing days (or really any evening on the Maine coast). My first was Authenticity by Sylvia McFadden and from that moment I fell head over heels in love with shawls.
My second shawl was Silverleaf by Lisa Hannes made with Madelinetosh Pashmina in Glazed Pecan. It’s yummy. I need not say more. The yarn color is actually discontinued, I’m told, and it came to me by way of a fortuitous trade with a guest (on a knitting cruise of course) who knew my color wheel exactly.
Catching up to Patty
Last month I shared Lemon Poached Salmon with Horseradish and Caper Aioli and have another to share as a companion recipe. This salad goes nicely with the salmon and is a good one for this time of year when we are all interested in fare that is light and healthy. I mean, you haven’t jumped off the veggie wagon yet, right? (Me either 🙂 ) I think I know what we are having for dinner tonight!
Asparagus and Arugula Salad with Walnuts
There are two ways to prepare the orange sections for this recipe. One is simply to peel the orange and separate the sections. The second is to peel the orange with a knife, called supreme or supreming (I mean how does one actually spell this word?), by slicing off the top and bottom and running your knife between the flesh and the rind. You then run your knife along both sides of the section membranes to remove only the flesh. This is a nicer way to serve the orange, but also a bit more complicated. Choose whichever suits your comfort level..
3 tablespoon extra virgin olive oil (for both sautéing and the salad)
2 cups asparagus thinly sliced on the diagonal, about 1 bunch or 15 to 20 stalks
3 cups lightly packed arugula
1 ounce shaved Romano cheese; about 1/4 cup
1 orange, sectioned, “carcass” reserved
1/2 cup coarsely chopped walnuts
2 tablespoons lemon juice; about 1/2 lemon
2 pinches kosher salt
several grinds fresh black pepper
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the asparagus and sauté for 1 or 2 minutes. Remove to a platter and spread out to cool quickly. Combine all ingredients in a large bowl. Squeeze the “carcass” of the orange on top of the greens and toss gently with your hands. Serve immediately.
Serves 4 to 6
Still on the veggie wagon
Now that we’ve all reveled and partied; socialized and entertained; and eaten and drunk possibly past the point of judicious reason on one or more occasions during the past holidays, it’s time for a more moderated approach. One with less. Of everything involving fat, carbohydrates, sugar, alcohol and excess. The quickest and simplest way to find dietary equilibrium is by inserting more greens into our bowls and onto our plates.
Green vegetables of all kinds, as many of us know, are filled with vitamins, minerals, anti-oxidants, and fiber. What they aren’t filled with is the fore-mentioned excesses, unless we are talking portion size, and in that case, more is a good thing. I’m planning on getting my greens in any way I can over the next couple of months. Here are a few suggestions from my kitchen:
1. Add a salad to an already planned dinner. Easy, easy. This is something many of us already do; just make sure you have enough greens in the house and use a vinaigrette rather than a creamy dressing for a little while. When you dress your salad with lemon juice (and extra virgin olive oil, salt and pepper) you have the added bonus of helping your body to absorb all of the nutrients in the greens.
2. Salad as the main meal. Add protein of any kind and texture of any kind to create a meal rather than a side. Beans, avocado, nuts, dried fruit, cooked chicken or fish – really the sky is the limit.
3. Add another green vegetable to an already planned dinner. Steamed or sautéed is best for nutrient retention. With either, remove from heat when tender but still bright green.
4. Smoothies made with kale, spinach, Swiss chard, or collard greens. Or add a handful of greens to your already favorite breakfast smoothie. If you choose fruit or veggies that are light or green in color, your smoothie will also be bright green. If you love strawberries or other red or purple fruit in your smoothie, you’ll have to deal with dull green and brown. Get over it, they still taste great!
5. Add pureed greens to already prepared soups. For every soup that serves 4 people, heat 1 cup of chicken or vegetable stock and puree with one cup lightly packed greens. Add to prepared soup right before serving and serve immediately. If not, the brilliant green becomes a dull avocado color.
6. Soups with greens as the main event. Again, kale, spinach, Swiss chard, or collard greens are the best go to’s.
Spinach Soup (with variations)
This soup is a gorgeous, brilliant green, and should be served immediately. If you would like to make it ahead, prepare everything just before adding the spinach. When you are ready to serve, heat the soup to a simmer and puree with spinach in the blender as per the directions.
2 tablespoons extra virgin olive oil
11/2 cups diced onions; about 1 medium onion
1 1/2 cups diced celery; about 2 stalks
1 cup peeled and diced parsnips; about 2 parsnips
1/2 teaspoon kosher salt
several grinds of fresh black pepper
1/2 cup white wine
4 cups vegetable or chicken stock
3 ounces spinach leaves, de-stemmed and well-washed; about 3 cups lightly packed
Garnish with minced chives or a swirl of creme frâiche
In a medium stockpot, heat oil over medium-high heat. Add the vegetables, salt and pepper and sauté until they become soft and translucent, about 7 to 10 minutes. Add the wine and bring to a boil. Add the stock and again bring to a boil.
Place the uncooked spinach leaves in the blender and pour the hot stock over the leaves. Puree in a blender and serve immediately.
Serves 4 (Makes 6 cups)
Chicken and Cilantro Spinach Soup – add 1/2 cup lightly packed cilantro leaves with the spinach and 1 1/2 cups diced poached chicken. Puree the greens with the stock or leave it rustic.
Cannellini Bean and Pesto Spinach Soup – add 4 tablespoons pesto with the spinach, puree, and then add 1 (15-ounce) can of cannellini beans.
Kale and Mushroom Soup – substitute kale for spinach, puree, and then add 1 cup sautéed mushrooms (3 cups raw and sliced).
7. Substitute the pasta, potatoes, or rice for a bed of greens. For example, with beans and brown rice for dinner, just add a bed of sautéed kale, or even better, forgo the rice and just have the beans and kale with all the fixin’s. Instead of mashed potatoes, add roasted kale or collard greens to your plate. Toss spinach leaves with a hot vegetable pasta sauce and have a warm wilted salad for dinner without the pasta.
As the summer season progresses, I sometimes run out of creative ideas and begin asking the crew what they want me to make. Pretty much anything is on the table as long as I can make it on the woodstove and without electricity (meaning something with a lot of whisking is off the table). Not too many years ago, we had a crew member of Italian decent who was from New York, and he asked me to make garlic knots. I’d never heard of them, being from the Midwest and having lived in Maine the better part of my life.
He was flabbergasted. So I looked them up and fashioned my own recipe. And aren’t they just little bits of heaven? There’s always more to learn.
3/4 tablespoon dry active yeast
1 teaspoon table salt
2 1/2 cups all-purpose flour
1 cup warm water
1 tablespoon extra virgin olive oil
2 tablespoons salted butter
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic; about 2 cloves
1/2 teaspoon coarse sea salt
several grinds of fresh black pepper
1/2 ounce grated Romano cheese; 1/4 cup lightly packed
Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving 1/4 cup water. Mix thoroughly and add the reserved water if needed. Knead for 5 to 10 minutes or until smooth. Transfer the dough to a lightly oiled bowl, cover, and set aside in a warm, draft-free place to rise for 1 hour or until doubled.
Preheat oven to 400°F. Place a pan filled with stones in the bottom of the oven or alternately, prepare a squirt bottle of water. Turn the dough out onto a floured surface. Divide the dough into 4 equal pieces. Roll the dough into 4 long logs and cut each log into 5 equal lengths, making a total of 20 small logs. Roll each piece again briefly and then tie into a loose knot. Arrange evenly on a baking sheet, cover, and allow to rise again until doubled. Place the pan in the oven, add water to the stones in the pan (or squirt the oven with water), and quickly close the oven door. Bake for 20 minutes or until an internal-read thermometer registers 190°F.
Meanwhile, combine the butter, oil, garlic, salt, and pepper in a small bowl and set aside. Transfer the hot knots to a large bowl, toss with the butter mixture, and sprinkle with Romano. Serve warm.
Makes 20 garlic knots
It was one of the best seasons in our 21 years of owning the Riggin, filled with moments that we want to absorb deeply so that as winter settles in, we can unpack and relive them one by one.
Many of our evenings are spent under the darkening sky scattered with millions of twinkling stars and singing harmony with the girls to Jon’s guitar. One night, after music, someone pointed to this strange color in the night sky. It took us but a second to realize that it was aurora borealis, a phenomenon of electrons and light, which magically lit up the night sky.
So many beautiful lobster bakes were shared while sitting on the beach looking out at pine-studded islands, digging feet into the sand, splashing toes in the chilly briny Maine water and feasting on the freshest Maine lobster ever.
Whales! For the first time in over a decade, we saw whales in Penobscot Bay. For some time, we’ve yearned for sightings like we used to have and were blessed this summer. It gives us hope that the bay is changing for the good….
Every Race Week is special, but this year’s was one for the books. Even as we started the race, we were at the head of the pack. After a full day of tacking and strategizing, we were in the last leg and just under the hills of Rockport off Indian Head Light. The wind had died at this point to a whiff, and we were all yearning for the forecast 15 knots. With only two vessels in front of us, we saw wind begin to skim the surface of the water. Seconds later, they began to heal and then heal hard. And the wind was upon us. The Riggin gently healed over and when the physics of the sails began to dominate, she started to move forward and pick up speed. The wind drove her with such purpose as we went from a relaxed, everyday sail to a thrilling chase that had us pulling ahead of one of the two vessels. The Riggin finished 2nd in her class and overall! What a moment!
As always, it is a blessing to spend our summers with you all. We hope that this letter finds you all in the peak of health, in the throes of happy, and surrounded by the love of your family (chosen or given).
Full of blessings
Find this recipe on Catching Health, a site dedicated to healthy eating and living.
Merry days to you all!
These little gems are best eaten shortly after they come out of the oven, but the batter can wait in the refrigerator until you are ready to bake and this is why I love them for entertaining. Typically served with coffee or tea, these little ‘cakes’ are beautiful on any cookie tray. You can even bake them ahead of time and freeze them. If you choose this route, let them come to room temperature first and then dust them with powdered sugar before serving.
Some of my other favorite holiday baking recipes are Buche de Noel; Chocolate Rosemary Tart; Holiday Pumpkin Roll; Apricot Orange Pound Cake; Chocolate Candy Cane Cookies; Pear Frangipane Tart; White Chocolate, Cranberry, Pecan Bars; Snickerdoodles; and Lemon Curd Cheesecake.
I used to make these for the girls as an afternoon snack on winter days. The initial recipe comes from Dorie Greenspan, my hero, in Baking with Julia and then was first published in Sugar & Salt: The Blue Book.
3 tablespoons unsalted butter, melted, plus a little extra for the madeleine pan
1 1/4 cups sifted cake flour
1/8 teaspoon table salt
2/3 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 teaspoons lemon zest; about 1 lemon
Preheat oven to 400°F. Butter 12-cookie madeleine pan generously. Sift the flour and 1 tablespoon of sugar onto parchment paper or waxed paper and set aside. Combine the sugar and eggs in a mixing bowl and immediately begin to whisk with either the whisk attachment or a hand-held mixer until the color has lightened considerably; the volume has tripled and the mixer forms ribbons on the surface for 10 seconds or so. Add vanilla extract, lemon extract and lemon zest and whisk briefly. Remove the bowl from the mixer and fold in the sifted flour and sugar in thirds. Add a little bit of the batter to the melted butter and gently fold, then fold the butter mixture into the rest of the batter in the mixing bowl. Do this ever so gently. Rest the batter in the refrigerator for at least 1 hour. Spoon half of the batter into prepared pan. Bake for 5 to 6 minutes or until the cookies are spongy in the middle. Remove from pan and set on a cooling rack. Wipe the cookie pan clean, butter again generously, spoon rest of batter into the forms and bake again for 5 to 6 minutes.
Makes 24 cookies