Baking Newfi Bread at Home – See it on 207!

If you missed the airing of the most recent 207 show, or don’t live in the area, no worries, you can see it here.  This one is about Newfi Bread, a boat and family favorite for sure.  It’s a very easy yeast bread recipe which has a slight twist with the addition of molasses which gives the bread a tangy sweetness and turns the bread a warm, dark caramel color.

This recipe is not mine, but one passed down through the fleet and probably even before that.  Someone more detailed about history might have a better take on the origins.  I was always told that Newfi stands for Newfoundland and that this is a traditional bread from northeastern North America.  Dee Carstophen published a version of it in her cookbook, “Windjammer Cooking” and it’s also published in one of my cookbook, “At Home, At Sea: Recipes from a Maine Windjammer“.

No matter the origins, bread making, especially yeast breads, is one of those calming, rhythmic tasks that allow for an ease in the mind while the body works.  I understand completely.  At first I thought that the task of making bread would come and go quickly in our nation’s interest.  Bread making, while simple, is not always easy and sometimes it takes time for successes to feel confident.  But I was wrong!  Even yesterday when I went to the grocery store, the flour section was completely bare.  Never, in all my years of buying huge bags of flour for the Riggin have I seen such a run on a staple ingredient.  I’m baffled.  I’m entertained.  I’m kinda proud.  And also, dudes, save some flour for the rest of us!  And when you are all done with this hobby, send me your half used 50# bags of flour.  I’ll send ya a fresh baked loaf in return.

Newfi Bread      
6 cups all-purpose flour
1 tablespoon instant yeast
2 teaspoons table salt
2 cups warm water
2 tablespoons unsalted butter, room temperature (plus extra for the bread pans)
2/3 cup molasses

Combine the dry ingredients in a large bowl. Stir in all the remaining ingredients, reserving 1/4 cup water. Mix thoroughly and add more water if needed. Knead for 5 to 10 minutes or until smooth. Transfer the dough to a lightly oiled bowl, cover, cover, and place in a warm place to rise for 1 hour or until doubled.

Preheat oven to 375°F. Lightly grease 2, 8 1/2- x 4 1/2-inch bread pans. Turn the dough out onto a floured surface, form 2 loaves, and place them in the bread pans. Cover and allow to rise again until doubled. Place the pans in the oven, throw a cup of water over hot stones set in a pan in the bottom of the oven to generate steam and quickly close the oven door. Bake for 40 to 45 minutes or until an internal-read thermometer registers 190°F.

Makes 2 loaves or 18 rolls

Variation
Rolls – After the dough has been combined, kneaded, and risen once, divide the dough into 24 equal pieces.  Roll into balls and transfer to a baking sheet.  Follow rising and baking instructions as above.  Reduce baking time to 25 to 30 minutes.

Annie
Hang in there everyone!

Endive with Green Pea Hummus

Here’s a healthy appetizer for Super Bowl Sunday or a snack for any day that doesn’t have football in it.  Recently posted on Diane Atwood’s blog, Catching Health, this simple recipe for green pea hummus is packed with healthy vitamins.  Serve with endive, as in the recipe, or with all sorts of cut veggies to add color to your appetizer spread.

endive with green pea hummus by Elizabeth Poisson

Annie
Just remember, it’s only a game…

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!

Edible Maine – Three Squares at Sea

Fantastic articles about the J. & E. Riggin just keep coming. I don’t know what else to say about this write-up in Edible Maine, except I love the story, I love the photos, I love everything about this article. You can read “Three Squares at Sea”  out online or order a copy from the Edible Maine website.

Recipes included in the article are Garden Carrots and Leeks Au Gratin, Clementine Walnut Bread, and Peach Ginger Jam.  You can find some of these recipes in At Home. At Sea – The Red Book, 2nd Edition.

Thank you Claire Jeffers, Douglas Merriam, and Edible Maine!

Boat Magic with Yankee Magazine

For those of you who don’t live in Maine or New England, this month’s issue of Yankee Magazine 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

 

Best Maine Attraction – Maine Windjammers

Well, would ya look at that!  USA Today discovered what we already knew, that windjamming is awesome!

USA Today 10 Best Awards   The top 10 winners in the category Best Maine Attraction are as follows:

  1. Maine Windjammers – Rockland & Camden – That’s us!!
  2. Pemaquid Point Light – Bristol
  3. Maine Maritime Museum – Bath
  4. Coastal Maine Botanical Gardens – Boothbay
  5. Moosehead Lake
  6. Acadia National Park
  7. Owls Head Transportation Museum – Owls Head
  8. Maine Huts & Trails
  9. Portland Head Light – Cape Elizabeth
  10. The Marginal Way – Ogunquit

Annie
Nice to be among some pretty great attractions.

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

 

Kickstarter Announcement!

You’ve been asking for it and we’ve found a way to bring it to you – with your help.  What have you been asking for, you say?  Why a new printing of the red cookbook, At Home, At Sea, of course.  I’ve heard ALOT over the past several years it’s been out of print that we should do a second printing.  We are ready!

But here’s the thing… We just printed Sugar & Salt: The Orange Book last year and we haven’t had enough time to recoup our printing costs to turn around and do another printing.  However, E and I are ready and up to the task of putting together a new and updated version of At Home, At Sea for you.

Now, we just need your help!  Check out the details of our Kickstarter campaign.  There are a bunch of fun gift levels from mini-notecards, a Riggin apron, the cookbooks, Maine lobster sent to your door, me as your personal chef, a trip on the Riggin, and an elegant dinner made for you and your 8 guests in your own home.  Thank you for taking the time to check out our latest effort!

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Annie
Testing and writing away here in Maine!