Top 10 Gifts for the Bakers in Your Life

baking powder biscuits
As anyone who has sailed with us knows, Kitchen Aides and Cuisinarts are not a part of my tool kit on the Riggin.  They require electricity, something I don’t have in my galley.  What I do have is good, old-fashioned muscle and technique.  I use very basic tools to make very special baked goods and I don’t need a lot to accomplish this.

Also, because I have limited space, the tools I do have on the boat need to be ones that I use all the time or they need to do more than one task.  Here’s my list of tools that I wouldn’t go sailing without and that might spark an idea or two for the baker in your life, whether they bake on dry land or on the water.

My three favorite stores for baking and cooking tools are: The Good Table, Now You’re Cooking, and King Arthur Flour.  All are wonderful, local stores with a well-curated supply of useful baking tools.

Sifter – While a whisk will work for this task, there’s nothing that works better for making light, fluffy cakes.

Scale – The best bakers weigh all of their ingredients.  If nothing else, sometimes a recipe calls for a weighed amount and not a measured amount.  Super helpful.

Thermometer – All baking is about details and precision.  Don’t over or under bake anything again by removing it from the heat at just the right temperature.

Parchment paper – A gift from the non-stick gods.  Lining cake pans and cookies sheets with parchment or with a silicone sheet helps with the least favorite part of baking – the clean up!

Whisk – Just don’t try a baking life without one.  Great for thin batters, egg whites, and whipped cream, but a whisk will also work as a sifter in a pinch.  Just not for those super fluffy genoise cakes and such.

Rolling pin – Wooden ones are my favorite.  With or without handles, this is an essential piece of any bakers arsenal.

Pastry bag – At some point you’ll want to try your hand at pate au choux or decorating a cake.  The professional way to go is with a pastry bag and at least a few basic pastry tips.

Cookie scoop – Bake cookies that are all the same size by scooping them with this cookie scoop.  It makes the process go so much faster too.

Pastry knife – For making biscuits and pie crust, this tool is essential.  There isn’t a day on the boat that goes by where I don’t use this handy tool.

Bench scraper – Bread bakers, pie bakers, biscuit bakers and basically anyone who gets dough on the counter for any reason will love this tool.  Again, I use it on a daily basis.

Cooling rack – While this is one tool that I don’t have space for on the Riggin, I do use them at home all the time, and there I almost never have enough. 🙂

Annie
Also, doesn’t it go without saying that every baker (and cook) should have cookbooks that they love and trust (like Sugar & Salt and At Home, At Sea)?

Holiday Baking – Homemade Crackers

Almost always, making something from scratch is better than anything you can buy at the grocery store.  These crackers are no exception.  Super crispy, super flavor, super fun – and a special addition to any holiday appetizer board (especially with Rosemary Cheese with Apricot Preserves).

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Homemade Crackers
I like them simple – with just salt and pepper sprinkled on them, but if you prefer, sprinkle fennel, sesame, or poppy seeds instead.  Recipe excerpted from Sugar & Salt: Book 2 (The Orange Book).

Dough
3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons table salt
4 tablespoons extra virgin olive oil
1 cup water

Topping
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Optional
1 tablespoon fennel seeds
1 tablespoon poppy seeds
1 tablespoon sesame seeds

Preheat oven to 450°F. Combine all of the dry ingredients in a medium bowl and then add the oil and water. Mix together for 1 to 2 minutes until fully combined. If there are still bits of flour in the bottom of the bowl, add more water a teaspoon at a time until the flour is fully incorporated.

Transfer the dough to a floured counter. Cut the dough in half and cover one half with plastic wrap while you roll out the other to a thickness of 1/8-inch. Slice into small squares with a pizza cutter and with a spatula, transfer to a baking sheet. Sprinkle with sea salt, black pepper and the other optional toppings and bake for 12 to 15 minutes or until the edges begin to brown and the centers are firm. Repeat with the second half of the dough.

Cool completely and store in an air-tight container.

Makes about 8 dozen crackers

Annie
These crackers also make a special hostess gift, wrapped in a cellophane bag and tied up with some red and white kitchen twine.

Holiday Baking – See it on 207!

I had the privilege of cooking with Rob Caldwell of WCSH6 and the show 207 a couple of weeks ago.  The first of three segments aired last night and you can watch me making Chocolate Rosemary Tart with Sea Salt Caramel Bark here.  The other two will air over the winter and as we know, we’ll let you know.  The recipe for the tart is on their site and if you’ve already got Sugar & Salt: The Orange Book, then you just need to add rosemary to the recipe in the book.

This was my first time in the new O’Maine Studio, which is a lovely upgrade from the former kitchen.  But it got me reminiscing as I was the first chef to do a spot in the original studio kitchen.  How many years ago was that?  Not gonna count.

Chocolate Rosemary Tart with Sea Salt Caramel Bark Photo (c) 2009 by Elizabeth Poisson
This bark has nuts in it, but the one I made for 207 was just flavored with vanilla and sea salt.

Annie
Thanks Rob and the gang for a fun time in your new studio!

Thanksgiving Cocktail – Fresh Sea Breeze

I raise a glass to all of you and your loved ones.  Thank you to all of you who read, comment, and use my recipes.  To all of you who sail with us and allow us to do the work we do.  We are so thankful for you all!

Here’s a cocktail for your Thanksgiving table.  May your day be filled with family and friends, love and laughter.

Thanksgiving cocktail with cranberries
A toast to you all!

Fresh Sea Breeze
1 1/2 ounces Cold River Vodka
3 ounces fresh grapefruit juice
1 1/2 ounces cranberry syrup (see recipe below)
ice for serving
3 cranberries in syrup
1 lime wheel

Add ice to an old-fashioned glass. Pour vodka and grapefruit juice over the ice and stir. Add the cranberry syrup and let it fall to the bottom of the glass. Garnish with cranberries and lime wheel

Makes 1 cocktail

Cranberry Syrup
2 cups fresh cranberries
2 cups sugar
3 cups water

Bring all ingredients to a boil in a medium saucepan over medium heat. Reduce heat and simmer until the cranberries all “pop” and release their juices. Cool and store in a covered jar in the refrigerator for up to one month.

Makes 4 cups

Alternate: Shake 1/4 cup cranberries and syrup together and serve with candied grapefruit peel.

Thanksgiving Leftovers – Take Four – Turkey Shepard’s Pie

Thanksgiving dinner is truly my favorite of all the holiday meals, but it’s a toss up as to whether I like the meal itself or the leftovers more.  Here’s another idea for how to use up all those delicious leftovers and a few from previous years to keep you busy for a couple of dinners following the big one.

Thanksgiving Leftovers
One – Leftover Turkey Soup and/or Leftover Turkey Sandwich Ideas
Two – Turkey Hash
Three – Potato Cakes, Potato Bread, Potato Leek Soup

Also, don’t forget to freeze and label what you won’t use in the several days following the big meal.  Save it all for later in the winter when you need a weeknight dinner right quick and in a hurry.

Turkey Shepard’s Pie
In a casserole dish, layer cooked turkey meat, gravy, cut up green beans (or other vegetable) and top with mashed potatoes or mashed squash.  Bake at 350°F or until the edges are beginning to brown and the center is hot all the way through.  If you don’t have enough gravy, make a little sauce of your own by heating up the turkey and the green beans with a little butter in an oven-proof skillet.  Sprinkle with flour and stir to incorporate.  Add a cup or so of stock and stir.  Add more if the mixture is too thick.  Then layer the rest of your ingredients on top.

 

 

Fun Photo Friday – Mushroom CSA

Gorgeous mushrooms arrive on our doorstep all summer long from Oyster Creek Mushrooms.  Each week it’s a surprise and each week it’s my job to figure out how to best showcase these lovelies.  Of course, the recipe I just posted earlier this week, Fettuccine with Chicken, Mushrooms, and Caramelized Onions is one, but there are many more, most of which I make up on the spot as I prepare dinner on the Riggin.

Every once in a while I’m also lucky enough to find chanterelles on a couple of the islands we visit.  It took me four years of watching and observing their entire life cycle before I felt confident enough to pick them.

Other yummy mushroom recipes:
Fish Stew with Porcini Mushrooms and a Quick Buttermilk Bread
Super Big Roasted Portabella Mushroom Ravioli
Roasted Shallots and Mushrooms in a Sherry Cream Sauce over Polenta
Orzo with Shitake Mushrooms, Caramelized Onions, and Spinach

local mushroom csa in maine
Chanterelles
Beech Mushroom
Beech Mushroom

 

Black trumpet
Shitakes

Annie
(turns out photos from 10 years ago aren’t as awesome, so forgive us if you click on the recipe links)

Fettuccine with Chicken, Mushrooms, and Caramelized Onions

Every week over the course of the summer, a new brown paper bag of mushrooms arrive from Oyster Creek Mushrooms.  It’s always a surprise and it’s always delicious.  Almost any mushroom will do in this recipe, and sometimes, in the winter, when our CSA is inactive, I use button mushroom which are also wonderful in this dish.

This happens to be one of E’s favorites and is in my cookbook, Sugar & Salt: The Blue Book.

Fettuccine with Chicken, Mushrooms, and Caramelized Onions

Fettuccine with Chicken, Mushrooms and Caramelized Onions
This recipe is perfect for using up leftovers from a whole roasted chicken. If you don’t have cooked chicken handy, you can use uncooked, boneless chicken – 1 to 1 1/2 pounds of chicken tenders, breasts, or thighs, cut into 1/4-inch slices. Just add the chicken at the same time as the mushrooms instead of at the end of the recipe and increase the cooking time to 10 minutes.

1 pound fettuccine
2 tablespoons extra virgin olive oil
3 cups sliced onions; about 2 small to medium onions
10 ounces mushrooms, sliced; about 4 cups
1 1/2 teaspoons kosher salt
several grinds fresh black pepper
1/2 cup white wine
1 cup heavy cream
3 cups cooked chicken, pulled into 1-inch pieces
1 ounce grated Parmesan cheese; 1/2 cup lightly packed

Following the instructions on the package, bring water for the fettuccine to a boil. While the water is heating, heat the oil in a large sauté pan over medium-high heat; once the oil is hot, add the onions. Sauté the onions for 20 minutes, reducing heat to medium-low when the pan begins to brown slightly. When the onions are tender and golden brown, add the mushrooms, salt, and pepper and sauté for another 5 minutes. Add the wine, return the heat to medium-high and bring to a boil. Begin cooking the pasta following the package instructions. Add the heavy cream to the onion/mushroom pan and bring to a boil again. Add the chicken and continue cooking for a few more minutes, stirring frequently, until the chicken is heated through; serve over the pasta with Parmesan as a garnish.

Serves 4 to 6 generously

Annie
P.S. Jean, if you are cooking for only 2 people, this recipe will freeze well.  Just saying.  🙂

Cooking Class Complete

Getting ready to roll!

If you’ve never taken a class at Stonewall Kitchen Cooking School in York, you should.  The space is beautifully appointed and the crew top-notch.

Fun fall decorations outside the cooking school.
Using the garden as harvest decoration

It’s also seriously at least 10 times the cooking space I have on the Riggin.  Instead of standing at my stove and turning, turning, turning from stove to baking supplies to counter top, I had miles of kitchen to cover and all sorts of spaces to loose track of my knives and glasses and any number of trays of mise en place kitted up for the class.  This girl is not used to being able to spread out!

Working on the Poached Garlic and Thyme Soup

I had not a clue what to expect when I arrived, as I’ve never been in the cooking school side of the campus before.  As I walked around to familiarize myself with the space, I had several lovely surprises in the form of Riggin guests who kept walking through the door.  As soon as I’d hugged one, the next walked in!  What a treat to have the support of those who already knew me as I began the class and walked everyone through the recipes from bread to dessert.

One of our long-time guests and her friend arrived to lend support and fun. xo!
The mile long counter top, and I’m not kidding.

After teaching to a full class for 90 minutes, there was time to sign books and talk with folks as they filtered out.  What a lovely way for everyone to spend a long lunch and what a fun time I had sharing it with them.  Many thanks to the Stonewall Kitchen crew for making my first time go so smoothly.

Signing books and chatting with the peeps

Annie
Looking forward to the next time

East Forty Farm Visit

One of the special parts of buying locally is being able to visit all of the farms that supply us year round with well-thought and well-crafted ingredients.  Thankfully, the farm purveyors come to us in the summer time when I haven’t a second to do anything but receive all of their good work at the boat.  Yesterday, however, I had the special chance to visit East Forty Farm.

The cheesemaker herself

The farm is owned by Neal Foley and Allison Lakin who recently married and have only been on the property for a couple of years.  Individually, they’ve been honing their crafts for years with Neal providing nose to tail farming and cookery of all sort of animals from duck to beef and in our case, pork.  Allison is an award-winning cheese maker and supplies the Riggin with gorgeous cheese from her creamery, Lakin’s Gorges Cheese.  In addition to everything else, they now offer classes and farm to table dinners to draw fans of their good work to their spot in Waldoboro, Maine.

Deliciousness on a platter
Heaven

Neal and I actually met years ago when, on his former farm, he taught comprehensive butchering classes with Kate Hill of Camont in Gascony, France.  Kate lives in France and comes over at least once a year to collaborate with Neal on traditional French cooking.  My love of cassoulet didn’t begin with these two, but it certainly was fostered and encouraged.

Neal the farmer with maybe one of our pigs afoot.  Photo courtesy of East Forty Farm

For the first time, I got to see where our cheese is made and even the cows that supply some of the milk for said cheese.  And while I didn’t get to meet our actual pig (except in the form of cuts from the freezer), I did get to see where they wander and root in the wooded lots on the farm.  This is the next group to come up the ranks and with a couple more to follow.  In addition, the cows, milked daily were lazing in the sun when I arrived and as I approached, they roused themselves to greet me.

Isn’t’ her face pretty?

As I drove home through the Maine countryside on curving two-lane roads, I was surrounded by the last vestiges of fall – the colors of the leaves dimming to amber interspersed with clusters of green spruce and the splash of white bark from the birch trees.  The sun dappled the fields and farmhouses as I passed and I found myself grateful to live here and to be a part of a local economy that fosters a healthy, wholesome way of life.

Maybe there names are Pork and Bacon? Photo courtesy of East Forty Farm
Babies and their mama in the woods
Cute, huh?

Annie
Got my fill of farm goodness

Stonewall Kitchen Cooking Class

Stonewall Kitchen cooking class with Annie Mahle of the Schooner J. & E. Riggin

If any of you happen to be or live in the area, I’ll be doing a cooking class at Stonewall Kitchen this Friday, October 26th.  We’ll be making recipes from my newest cookbook, At Home. At Sea – The Red Book, 2nd Edition.  On the menu for the learning luncheon:

Stonewall Kitchen Menu

Poached Garlic Soup with Thyme and Red Pepper Cream
Cornish Game Hens with Smoked Shrimp and Brandy Stuffing over Greens
Leek and Carrot Parmesan Gratin
No-Knead Stirato Bread

Butterscotch-Topped Gingerbread with Sautéed Apples

Stonewall Kitchen cooking class with Annie Mahle of the Schooner J. & E. Riggin

Stonewall Kitchen cooking class with Annie Mahle of the Schooner J. & E. Riggin

As you might expect the kitchen is well-appointed and kitted with beautiful equipment.  I can’t wait to share some stories, some recipes, and lots of laughter with you all!
Details:  Friday, October 26th, from 11:30 to 1 p.m. at the York, Maine flagship store.
See you there!
Annie