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

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

Boat Magic with Yankee Magazine

For those of you who don’t live in Maine or New England, this month’s issue might be a harder to come by, but if you can get your hands on a copy, do it!  Amy Traverso, accomplished writer, has given the Riggin wonderful kudos and Mark Flemming, photographer extraordinaire, adds a lovely balance to her words.

Recipes included in the article are Pecan Sticky Buns, Cornish Game Hens with Smoked Shrimp and Brandy Stuffing, Zucchini Gratin, and Lime Pie Jars.  You can also find these recipes in At Home. At Sea – The Red Book, 2nd Edition.

This is one of the best articles we’ve seen on our sweet girl and you should check it out.  #boatmagic!

Photo by Mark Flemming

 

Pork, Potato, and Parsnip Hash with Poached Eggs and Steamed Asparagus

Because we have a thriving bed of asparagus, it’s on the menu much of the time right now – chilled with a shallot and lemon vinaigrette when it’s warm outside and served bright green and piping hot when it’s chilly. Snapping the fat tops off the green and purple-hued stalks was one of the daily “chores” for the girls, although they fought over who got to do it, rather than the more usual, “It’s not MY turn!”

Turkey Hash Photo Rocky Coast Photography

An asparagus bed is fairly maintenance free once the roots are in and settled. Just keeping it fed and weed-free is all it takes to produce enough sweet, grassy fronds until you almost tire of them and are looking forward to another vegetable to become your fascination. It takes three years before the plants are strong enough to handle a harvest. One can’t be greedy with an asparagus bed – clear cutting is a sure way to weaken a bed quickly. Some must always be left. These stalks then grow tall and fern like, with red berries dotting their fronds and are cut down in the fall.

When the bed first sprouts, the stalks are thick, the width of a strong man’s thumb and then, as the energy diminishes, they become thinner and easier to overcook. If there ever was a case to be made for al dente vegetables, asparagus is it. Err on the side of undercooked, if they are even a little over done they become unpleasantly mushy.

Enjoy the gray, chilly days of warm soups and bread, the days of hot kitchens will be here soon enough.

Turkey Hash Photo Rocky Coast Photography

Pork, Potato and Parsnip Hash with Poached Eggs and Asparagus
Hash is usually made with leftover meat or fish from a previous meal.  Feel free to substitute beef, pollock, or other flavorful fish in place of the pork.  This recipe was originally published in my cookbook, Sugar & Salt: The Orange Book.

1 1/2 cups diced parsnips, cut into 1/2-inch dice; about 2 parsnips
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch dice
3 tablespoons olive oil
1 cup diced onions; about 1 small onion
1 teaspoon minced garlic; about 1 clove garlic
1/2 teaspoon kosher salt
several grinds fresh black pepper
1 pound cooked pork shoulder or other tender pork meat, pulled apart with a fork into bite sized pieces
1 pound asparagus, ends cut or snapped off; about 1 bunch
8 large eggs
Herbed Salt (below)

Place the parsnips and potatoes in a wide saucepan and cover with salted water.  Bring to a boil and boil for 5 minutes or until tender when poked with a fork.  Remove from water with a basket strainer or slotted spoon and set aside.  Keep the water hot for the asparagus.  In the meantime, heat a large skillet over medium-high heat and add the olive oil and onions.  Sauté until translucent, about 10 minutes.  Add the garlic and sauté for 30 seconds to 1 minute.  Add the potatoes, parsnips, salt, and pepper and cook until the potatoes begin to brown.  Add the pork and sauté until the pork is warm.  Remove from heat and cover.

Add the asparagus to the boiling water and cook for 1 minute or until the asparagus is tender.  Timing will vary with the thickness of the stalks.  Remove from water with tongs, transfer to a platter and cover.   To the same pot of water, add the vinegar and poach the eggs ever so gently.  Plate the hash, asparagus, and poached eggs and sprinkle the eggs with a pinch of Herbed Salt.

Serves 4

Herbed Salt
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1 tablespoon minced fresh dill

In a small bowl, combine all of the ingredients and set aside.

Makes about 2 tablespoons

 

Spring Tartlet

Galettes have become a staple in my kitchen. It’s easier than a pie and more elegant in some ways because it’s different, portable for taking to another’s for dinner without keeping track of your pie plate, and, well, fun! Needless to say, I’m a big fan. I’ve been experimenting with all sorts of savory combinations for a quick dinner, as these days we are all working at a vigorous clip to get the Riggin ready for the season.

A galette is essentially a rustic, loosely formed pie. They are beautiful and can be made large for 10 to 12 people, small for 4 to 6, or even individual. This crust has some cornmeal in it, which gives a nice texture, compliments the rustic style, and gives the crust a bit more form. For transporting, simply loosely surround them with parchment paper for a rustic wrapping.

While recipes have specific amounts, what I’ve found most useful about galettes, similar to pizza, is the ability to use up little bits of cheese and/or leftover grilled meat and vegetables. It therefore goes without saying that no galette in my house will every be the same, as we will never have the exact same combinations of leftovers. The recipe below is meant as a starting point to give you an idea of how much to use and in what combinations, but experiment away!

While these are savory, you can always use berries, a little flour, and some sugar for a dessert galette like the Raspberry Cinnamon Galette in my cookbook, Sugar and Salt: The Blue Book.

Galette Crust
2 cups all-purpose flour
3/4 teaspoon table salt
1 tablespoon sugar
1/4 cup cornmeal
8 tablespoons (1 stick) unsalted butter, cut into small 1/2-inch cubes
1/2 cup ice water
1/4 cup buttermilk

Combine the dry ingredients in a medium bowl. Add the butter and either press with your thumbs or use a pastry knife to incorporate. The mixture should look like something between breadcrumbs and small peas. The smaller the pieces the more tender; the bigger, the flakier. Add the ice water and buttermilk. If you need more liquid, add 1 teaspoon at a time until the mixture forms a ball. Divide into 2 equal rounds, cover well, and freeze for 30 minutes. Lightly flour the counter top and roll out each disc into an 11-inch circle. Place the ingredients in the center in the order listed, leaving a 2-inch perimeter without filling. Neatly fold over the 2-inch edge toward the center, pinching where needed. Bake for 45 minutes or until the center is hot and the pastry is golden brown. Cut into 4 to 6 pieces each. Serve warm or at room temperature.

Makes 2 large serving 4 to 6 people

Tomato, Dill, and Fontina Galette
8 ounces grated Fontina cheese; about 4 cups lightly packed
20 cherry and orange tomatoes, halved
1 tablespoon fresh dill sprigs
zest from 1 lemon
pinch of salt
several grinds fresh black pepper

Annie
Spring is a happy time

 

 

Seared Salmon and Arugula Salad with Lime Crema

Snap.  The weather turned ever so slightly warmer and now all I want is salad for dinner.  With protein.

A trip to our local fish monger, Jess’s Market, solved that healthy problem and not that long after, dinner was on the table.  While I was waiting my turn to be served, another customer had some curiosity about how to cook the beautiful shad roe resting in the display case like ruby jewels.  Sharon, one of the owners, shared a couple of Maine ways it’s often prepared.  One being to par-boil it and then sauté the slices in bacon fat.  We then started talking about chives and garlic chives shooting up in the garden and how a little lemony beurre blanc flavored with one or both would go great with shad roe and some greens.  With capers maybe.  Hmmm, I may have to go back and get some shad roe for this recipe floating around in my head.

You’ll notice that this recipe calls for reusing the same pan several times.  Reusing the pan is something that happens a lot in my kitchen.  Rather than dirtying 5 pans and creating a mountain of clean up, rinsing a pan between uses is a simple way to make light duty of the dishes once dinner is finished (Jon loves me for this).  This is especially true when the flavors will compliment each other and are all going into the same dish in any case.

Simple, simple, simple.  My favorite.  Also, side note, I used my new favorite olive oil, a l’Olivier, from Maine Street Meats to drizzle on the salad.

Seared Salmon Arugula Salad with Lime Crema
2 (6 to 8 ounce) skin on salmon fillets
several pinches kosher salt
several grinds fresh black pepper
2 ounces arugula, about 4 cups lightly packed
1/2 ripe avocado
1 tablespoon extra virgin olive oil
zest from 1 lime; about 1 teaspoon (for both sour cream and arugula)
juice from 1 lime; about 3 tablespoons (for both sour cream and arugula)
1/4 cup sour cream
1 tablespoon grapeseed oil
2 roma tomatoes, quartered
2 ears of corn with corn removed
1 (16-ounce) can black beans
1 cup lightly packed cilantro leaves

Sprinkle the salmon fillets with salt and pepper. Add the arugula to a medium salad bowl and using a spoon, scoop small pieces of avocado onto the arugula. Sprinkle with salt and pepper, drizzle with extra virgin olive oil, 1/2 teaspoon lime zest, and 1 tablespoon lime juice. Toss to combine.

Combine the sour cream, 1/2 teaspoon lime zest, and 1 tablespoon lime juice in a small bowl. Set aside for garnish.

Heat a small skillet over medium-high heat and add the 2 salmon fillets, skin side down. When the salmon is cooked half way through, about 5 minutes, turn carefully and cook the second side for another 4 minutes. Remove the salmon from the pan when it is still dark pink in the center and set aside on a platter or cutting board. Clean the pan and return it to medium-high heat.

Add grapeseed oil to the pan and add the tomatoes. Sprinkle with a pinch of salt and pepper and sear until the edges begin to brown. Transfer to the edges of the salad bowl and return the pan to the heat. Add the corn and a pinch of salt and pepper. Cook for 2 minutes and transfer to the salad bowl as well.

Meanwhile, heat another skillet over medium heat and add the black beans, bring to simmer and set aside. Serve with the salad and the salmon. Garnish with the sour cream and cilantro.

Serves 2

Annie
Happy, healthy dinner (and one still creating in my head)

Portland Press Herald Article

In case you missed it on Facebook, here’s the link to our most recent press about the Sugar & Salt books.  Peggy Grodinsky is the acclaimed food editor of the Portland Press Herald and was actually my editor for a couple of years until I stopped doing the food column for that paper.  It was interesting to talk with her in this interview, as while we worked together for several years, we inherited each other and never actually met face to face.  Most of our conversations were via email based exclusively on the text and content of my columns.  To have our awareness of each other expand into our larger life realms was fun.

The piece is in the Chop Chop segment and features my recipes for Blizzard Carbonara and Beet, Pear, and Cranberry Salad with Shaved Asiago.

Photo by Elizabeth Poisson

 

Ricotta and Caramelized Onion Stuffed Shells

These babies are not the insipid things that used to pass as your school lunch.  These guys are fun, delightful, and full of yum.  The kale adds a grownup kick and the fresh mozzarella is also a nice bump in flavor.

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20160320_172849_HDRa

Ricotta and Caramelized Onion Stuffed Shells
You will have extra sauce from this recipe, but that is never a problem in our household. Simply freeze what you don’t use for another time.

Homemade Tomato Sauce
2 tablespoons extra virgin olive oil
1 cup minced onion; about 1 small onion
1 1/2 tablespoons minced garlic; about 4 cloves
1 teaspoon kosher salt
several grinds of fresh black pepper
1 (28-ounce) can crushed tomatoes

Filling and Shells
6 ounces jumbo pasta shells
1 tablespoon extra virgin olive oil
2 cups diced onions; about 1 large onion
1 teaspoon kosher salt (for the kale)
8 ounces kale, chopped; about 8 cups lightly packed
16 ounces ricotta cheese; 2 cups
2 ounces grated Parmesan cheese; about 1 cup lightly packed
1/2 cup bread crumbs
1/2 teaspoon kosher salt (for the filling)
several grinds of fresh black pepper
2 large eggs
6 ounces fresh mozzarella cheese, sliced

Tomato Sauce
Heat a large stock pot over medium-high heat. Add the olive oil and then the onions. Sauté the onions for 7 to 10 minutes or until translucent. Add the garlic, salt, and pepper and sauté for another 1 minute. Add the tomatoes, bring to a boil, and then reduce to a simmer over medium-low heat. Simmer for about 20 minutes.

Makes 3 to 4 cups

Filling and Shells
Preheat oven to 350°F. Bring a large pot of salted water to a boil and cook pasta shells, stirring often when they first go into the pot. Cook until al dente, drain, and then rinse with cold water.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, onions, and salt and sauté for 7 to 10 minutes or until translucent and beginning to brown. Reduce heat to medium-low and sauté for another 5 to 10 minutes or until the onions are very soft and caramelized. Remove 1/2 cup to a medium bowl (that will receive the ricotta filling). Add the kale to the skillet and cook until wilted but still bright green. Transfer to a 9- x 13-inch casserole dish.

Combine the rest of the filling ingredients, except the eggs and mozzarella, with the onions in a medium bowl. Before adding the eggs, taste for salt. I typically don’t feel any is needed due to the bread crumbs and cheese, but it’s good to double-check.

Scoop soup-spoon portions of filling and press into the shells. Try not to overstuff so that you have enough stuffing at the end. Place the shells onto the kale and cover with 2 cups of tomato sauce. Lay slices of mozzarella over the sauce. Bake for 45 minutes or until the sauce is bubbly on the sides and the filling is cooked through.

Serves 4 to 6

New Cookbook!

Announcing Sugar and Salt: Book Two -The Orange Book!  This collection of recipes from my galley and home kitchen will arrive at our door step (or barn step) soon!  Here’s a look at the process….

Photo by Rocky Coast Photography
Over the past several months we’ve been getting serious about producing a cookbook, so we made a lot of food.
Photo by Rocky Coast Photography
Some of it was chocolate! And delicious.
Photo by Rocky Coast Photography
Some of it was healthy. And delicious!
Photo by Rocky Coast Photography
When we couldn’t hold all of the pieces in our head any longer, we posted it all over the office walls.
Photo by Rocky Coast Photography
We got to knit. And made a Ball jar cozy (several actually) using Mim Bird‘s pattern.
Photo by Rocky Coast Photography
Occasionally, we made cocktails. They were well timed.
Then Elizabeth made them look pretty in photos.
Then Elizabeth made them look pretty in photos.
Photo by Rocky Coast Photography
And then we drank them.
Photo by Rocky Coast Photography
Some of us had lemonade instead. And also, one of us got confused.
Photo by Rocky Coast Photography
Then we made Brussels sprouts that were so good we almost didn’t get the photo (because we ate them all while standing at the stove).
Photo by Rocky Coast Photography
A lot of words got written and someone had to take a doggie break.
Photo by Rocky Coast Photography
And then there was more food.

Annie
Now that was fun!

Click Sugar and Salt to order.