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)

Nautical Holiday Cards – First 10 Orders Get One Free

All of these nautical holiday cards are for sale in our little online store.  Anyone interested in cookbooks for the foodies in your life can find them there as well.  The packs come in sets of 10 and the first 10 orders receive a pack of “Santa’s New Ride” for free.

Every one of these beauties was hand-painted by Jon, my super talented husband and the captain of the Riggin.  He’s got an eye for boats, that guy does.

Capt Jon Finger Nautical Holiday Cards numbered
Nautical holiday cards by Capt. Jon Finger

Knitting Project – Authenticity Shawl

I commit one of the seven deadly sins every June on one of our knitting cruises.  We have a wonderful guest who comes with delicious knitted shawls and every year I COVET what she’s wearing.  She wraps herself in gorgeous colors and luscious yarn and I want every. single. piece she’s created.

This means I have two choices.  Surreptitiously sneak a shawl here or there into my cabin.  (I mean, she probably wouldn’t miss it, right?)  Or get busy.

So, I did the honorable thing (humph) and got busy.  My first shawl was this one, called Authenticity, by Sylvia McFadden, who, it turns out is one of my favorite designers.  It’s made with Cascade 220 Superwash Yarn in Doeskin Heather, which they have at Halcyon Yarn (our schooner pop-up store partners).  I started using this yarn on a sweater which, turns out, no matter what I did, I reeeally disliked.  The whole thing just looked like a sack on me and even strategizing with Mim, one of our fabulous knitting cruise instructors, did nothing to improve the level of flattery.  I ripped it out and set the yarn aside in the closet for the emotion of intense dislike to drift away.  Time truly does do wonders because when it came time to get busy with making my own delicious shawls, enough time had lapsed, and I came to love this yarn again.

Annie
It’s my first, but not my last

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.  🙂

Cider Pressing

It’s a tradition in our family to pick a ton of apples in the fall and then take them to the press to be turned into cider at Sewall Organic Orchard.  Every since the girls were old enough to pick up apples from the tarp on the ground, we have joined our long-time family friends in this fall ritual.  They have more heirloom trees than we do, so most of the apples come from their property.  Over the years, as the girls have grown, we’ve perfected our apple picking technique to the point were we’ve got it down to a science.  This year, our crew was able to see the press and spend some time sipping cider.  And next summer on the Riggin, we will have organic cider every week!  There’s a video of the process on Instagram.

Apples ready for the press
Hauling in the apples. Many hands…
Loading the hopper. Ear protection is key.

Bob Sewell, the man himself.

The end result.

 

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