Cooking with Annie: Episode 12 – Chicken Broth

Homemade chicken broth is one of those magical flavor boosters that just isn’t replicable with base, paste, or even store bought broth.  While those all work well out of necessity, once a taste of homemade chicken broth has hit your soup, it’s hard to go back.  Or at least hard not to notice the difference.  In this episode, we show you how to make broth from bones that were part of a chicken dinner and in a future episode, we’ll talk about what to do with any leftover meat to make a third meal.

If you missed the two soup episodes using up leftovers, they are here:  Carrot, Coconut, Ginger Soup and Creamy Potato Soup.

We’ve already talked about how to roast a whole chicken, and the next step is to take those leftover bones and all of the innards from the chicken – heart, liver, and gizzard – and add them to a stew pot.  Add a carrot, an onion with the peel, and a stalk of celery and cover everything with several inches of water.  Bring the pot to a boil, reduce to a simmer, and simmer for at least 45 minutes to an hour.  This sort of broth doesn’t take as long as full on chicken stock made with a whole, uncooked chicken.  The bones have already released some of their flavor and if you cook the broth too long, it begins to loose some of it’s wonderful flavor.  Lastly, strain the entire pot in a colander set over another pot and let drain.  Discard all of the bones and vegetables and store the broth in the refrigerator for up to a week or in the freezer (labeled and dated please!) for upto 6 months.

Annie
Happy cooking!

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!

Cooking with Annie: Episode 8 – Roast Chicken and Root Vegetables

To help stretch the groceries in the house, this meal turns into three meals with a couple of simple techniques.  The roast chicken is one meal.  The broth that gets made with the bones can become soup.  And any leftover meat can become a third meal.  I’ll share the broth and the leftover meal in future episodes, but for now, roast chicken is one of the simplest meals that we love to have over and over.

If you are in a hurry, butterfly or spatchcock the chicken by cutting the chicken through the breastbone and laying it flat on a baking sheet. It will reduce the cooking time by about 45 minutes.  The herbs in the variation are a classic blend, Herbs de Provence, but not always the same.  The ones I like to use are thyme, rosemary, basil, savory, and lavender buds.  Others I’ve seen added are fennel, marjoram, and mints.  Most grocery stores carry a pre-mixed version, so it’s not necessary to buy each herb individually.

Roasted Chicken and Root Vegetables
1 (4 1/2 pound) whole chicken
1 teaspoon paprika
1 teaspoon kosher salt (plus extra for the vegetables)
several grinds fresh black pepper (plus extra for the vegetables)
2 tablespoons Dijon mustard
1 large onion, cut into 1-inch chunks
2 large parsnips, peeled and cut into 1/2-inch slices
3 large carrots, peeled and cut into 1/2-inch slices (or 3 cups baby carrots)
2 tablespoons extra virgin olive oil

Preheat oven to 400°F. Rub the chicken outside and inside with the paprika, salt, and pepper and place on a roasting pan with the onion, parsnips, and carrots. Drizzle the vegetables with the oil and sprinkle with salt and pepper.  Roast for 1 1/2 hours or until the legs feel loose in the joint and the vegetables are tender. Transfer the chicken to a serving platter. Whisk the mustard into the pan to make a pan sauce, adding a little water if needed to loosen the sticky bits on the bottom of the pan. Serve with mashed potatoes.

Variations
Lemon Garlic Chicken
Follow the instructions above and stuff the chicken with one whole lemon cut in half and two heads of garlic. If butterflied, place the chicken on top of the lemon and garlic, then roast.
5-Herb Chicken
Follow the instructions above and add 2 teaspoons Herbs de Provence to the paprika, salt, and pepper.

Serves 4 to 6

Annie
Hang in there!

Cooking with Annie: Episode 7 – Maine Blueberry Muffins (with and without eggs)

So you’re jonesing for a baked good, but you don’t have any eggs (or couldn’t get them at the grocery store this run).  No problem.  There are some handy substitutes for eggs that work almost as well as the eggs themselves.  If you are a vegan, same goes.  No need to go without baked goods, there are some pretty great substitutes out there which will have your non-vegan friends fooled.

To be sure, there’s a decent amount of talk around substituting ground flax seeds or chia seeds, but to my taste, these always end up tasting “healthy”.  And there’s nothing wrong with that.  However, when I want a seedy breakfast muffin, I’ll ask for it, not make it by default.

The other direction when substituting for eggs in baked goods is some kind of mushy fruit – either mashed bananas, apple sauce, or stewed prunes.  All of which work wonderfully for making moist baked goods, but don’t do so much in the leavening/rising department.  These subs tend to make for flatter baked goods without that nice dome on top.

There are two substitutions which I’ve used consistently over the years which work beautifully and are nearly imperceptible from the baked goods with eggs.  They are either carbonated water OR a mixture of baking soda and vinegar.  Both create a wonderful rise and crumb without taking away any level of moisture.  That said, this substitution works best in quick breads, muffins, and cakes.  Not so much with say, eclairs or some other egg dependent confection.

In the latest episode of Cooking with Annie, I make Maine Blueberry Muffins with both of my favorite substitutions and show you the difference in the end result.  As they come out of the oven, the lighting in the video begins to change (thanks so much Maine weather) so it may be a little tough to see 100% clearly, but the carbonated water muffins have a perfect dome and are a little lighter in color.  The baking soda and vinegar muffins didn’t rise quite as much but have a more golden color.

Substitutions for eggs in baking
1. 1/4 cup carbonated water to 1 egg
2. 1 teaspoon baking soda and 1 tablespoon vinegar to 1 egg
3. 1/3 cup mashed banana, apple sauce, or stewed prunes to 1 egg

Maine Blueberry Muffins  
This recipe is actually my basic muffin recipe from which I make dozens of different kinds of muffins.  On the Riggin, to save time in the morning, I make a huge batch of dry ingredients and then measure out what I’ll need for that morning’s muffins.  Each day is a different muffin with dried or fresh fruit, different toppings, and/or spices.  It’s excerpted from the Red Book, At Home, At Sea: Recipes from a Maine Windjammer.

2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon table salt
1/3 cup canola oil
2 large eggs OR 1/2 cup carbonated water OR 2 teaspoons baking soda and 2 tablespoons apple cider vinegar
2/3 cup whole milk
1 1/3 cups fresh (or frozen) Maine blueberries

Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or line with paper liners. Sift the dry ingredients into a medium-sized bowl. Make a well in the center of the dry ingredients and add the oil, eggs, and milk. Stir until just combined. Gently fold in the blueberries. Fill the muffin cups two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly pressed. Remove the muffins from the pan to cool on a wire rack.

Makes 12 muffins

Variations
Pumpkin, Honey, and Walnut
Reduce the milk to 1/3 cup, add 2 tablespoons honey, and 1 cup pumpkin puree with the other liquid ingredients. Stir in 3/4 cup chopped walnuts instead of the blueberries.

Other Variations
Replace the blueberries with dried cranberries or apricots; raisins; or chocolate chips.
Sprinkle the tops of the muffins with granulated or coarse-grain sugar.
Sprinkle the tops of the muffins with streusel.

Cooking with Annie: Episode 6 – Roasted Tomato, Pepper, and Onion Omelette

Yesterday I spent the day outside in the light and warmth – listening to the birds and breathing fresh air.  While I was in the garden, walking wheelbarrow after wheelbarrow of wood chips from the large pile out in the front yard to the walkways in and around the garden out back, I found myself repeating a mantra to myself.  As there is so much that is not within my control right now, my mind moved to all of the things of which I am in charge and do control.

I am in charge of the food I choose to eat.  I am responsible for how I move my body each day.  I can choose to be outside no matter what the weather.  I am the one who chooses what I buy or don’t buy.  I am the one who is in charge of how I treat my family, the kindnesses I offer others, the way I greet my fellow humans.  I can choose to wait before I speak.  I choose grace.  I choose intention.  I choose surrender.

The word surrender has a connection to the phrase, “I quit”.  But that’s not what I mean.  I surrender to the things I cannot change.  I surrender to peace – in my mind and in my space.  I surrender to something greater than myself.

And I felt better.  And continued to walk the heavy wheelbarrow of wood chips to the garden – creating new pathways and adding a layer of freshness to the already worn paths.  And I felt better.

Annie
safe, calm, kind

Cooking with Annie: Episode 4 – Using up Leftovers = Potato Soup

Since we are all cooking at home more, there’s got to be some leftovers happening in those kitchens of yours.  Before they get shoved to the back of the fridge, become a science experiment, and then head to the compost pile, what if we talked about how you can turn those little bits of this and that into another meal?

Now, more than ever, being creative with what we have on hand makes good sense.  Maybe you lost your job and you need to be really frugal about what’s happening in your household right now.  Or maybe you’ve got more people or fewer people in your house than normal (more if your kids or parents are with you, less if you are social distancing by yourself).  Perhaps you are only going to the grocery store once every two weeks.  Probably more than one of these is true for you.  No matter how the corona shutdown is affecting you, the practice of using up leftovers is a good one to bring back or begin for the first time.

How to actually accomplish using up leftovers without having the same meal again and again, is a little bit of an art, but also there are some basic guidelines.  In this episode I talk about a couple of basic steps for making soup.

  1. Pick three things in your refrigerator that you think will go together in a soup and cut them up into soup-sized pieces.
  2. Dice and sauté about 1 cup of onions unless you have leftover onions in the fridge and then use up those first.
  3. When the onions are soft, add the cut up leftovers.
  4. Add about 4 cups of water or broth to the pot and bring to a simmer.
  5. Check for salt and pepper and either serve as a chunky, rustic soup or puree in a blender for a more elegant result.
  6. Add any garnishes that will go – think leftover fresh herbs, stale bread for croutons, a few minced nuts, or some kind of dairy like grated cheese or creme fraiche.

In our family, even BC (before covid-19), we would do this once every week or every other week.  When the girls were little and taking lunch to school, we’d heat up some broth and add leftover noodles and veggies with perhaps a little chicken and this would be their lunch soup.

In any event, this is just one of many ways to use up leftovers and over the next several weeks I’ll be sharing more.  Hope you find it helpful!

Annie
#staysafe #becalm #bekind

Cooking with Annie: Episode 1 – Crusty Peasant Bread

It seems just right that my first foray into the YouTube world would be about yeast bread.  Especially at this time of uncertainty when cooking and baking at home feels and is one of the most comforting things we can do – nurturing for the maker and those on the receiving end.  There is so much right now that causes concern or worse, and yet, I find myself looking for and appreciating the little things even more than usual.  The big things are BIG!  And out of my control.  What I focus on and bring my attention to, however, is in my realm of control (to a greater or lesser extent depending on if I’ve just spent any time on the internet), and therefore, what I can do something about.

As I, like many of you, am also home with my family, I’m noticing that we are settling into a rhythm and a routine.  The first several days were a bit rough with all of us emotionally and physically bumping into each other a bit.  Now, although our house, just like the boat, is small, we seem to be finding a good balance between together and alone, even in the same space.  This piece feels familiar, as on the boat, this sort of mental distance is needed at times even when we are all in the same cabin, nearly right on top of each other.  I am also grateful for cooking and baking right now.  There’s something so primal about being able to feed your family – both the actual doing of it and the ability to have actual food on the table.  What a blessing.  Never have I loved being outside more.  In Maine right now, the wind is howling and it’s been raining off and on for two days, but I just don’t care.  I dress in my foulies (foul-weather gear that we use on the Riggin) and step out to breathe fresh air and somehow it’s never been more precious.  I’m sure many of you feel some of the same things I am.

And that gets me to, “Why a video series right now?”  Well, there’s so much I can’t do.  I’m not a medical professional.  As our business is travel, money couldn’t be tighter, so donating to one or more of the many worthy causes is not on the list.  But cooking?  That I can do.  So if there’s something you are struggling with or something that you’d love to see me make, let me know.  It’s my hope that these videos can be a way of connecting even though we aren’t together on the deck of the Riggin just yet.

I chose the Crusty Peasant Bread recipe because it’s one I use again and again on the Riggin and at home.  It’s on page 140 of At Home, At Sea: Recipes from a Maine Windjammer 2nd Edition.  All of the variations are there too.  Now, just to switch things up, as I do, I used a technique to make the bread which doesn’t involve kneading, but instead involves turning the dough several times.  Please forgive our first attempt at using the video function on the camera.  Toward the end we ran out of battery.  We’ll get better as we go along!

Crusty Peasant Bread
1 1/2 tablespoons instant yeast
2 teaspoons table salt
5 cups all-purpose flour
2 cups warm water
2 tablespoons extra virgin olive oil
cornmeal for dusting

Turning Method (as shown in the video)
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. Turn the dough 10 to 15 times, cover with plastic wrap, and set aside for 5 to 10 minutes.  Repeat 3 to 4 more times, cover with plastic wrap, and set aside in a warm, draft-free place to rise for 1 hour or until doubled.

Kneading Method
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. Turn the dough out onto a floured surface, divide the dough into the number of loaves you plan to make, and shape them into French-style loaves. Dust a baking sheet with corn meal and place the loaves onto the sheet. Cover and allow to rise again. When the loaves have nearly doubled, make three diagonal slashes on each loaf with a very sharp knife. 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 30 to 40 minutes or until an internal-read thermometer registers 190°F.

Makes 2 large or 4 small loaves

Variations
Caramelized Onion Bread – When shaping the dough, divide and shape the dough into 4 rectangles.  Add 1 cup of caramelized onion to the surface of each rectangle and roll up into a log.  Pinch the ends and place onto a baking sheet.  Rise and bake as above.
Roasted Red Pepper and Rosemary Bread – Add 2 cups roasted red peppers and 2 tablespoons minced fresh rosemary to the dough.
Kalamata Olive and Roasted Garlic – Add 1 1/2 cups pitted Kalamata olives and 1/2 cup roasted garlic cloves to the dough.

Stay safe, be calm, be kind
Annie

Kumquat Mint Mojito – Raise a Glass to Kickstarter

Photo by Elizabeth Poisson

For close to a year now, I’ve been promising E a celebratory cocktail – to celebrate spring, to celebrate going sailing, and mostly to celebrate the completion of Sugar & Salt:  The Orange Book.  A year has almost passed since the idea’s first inception.  However, the reasons to create something special became current again with the launch of the Kickstarter campaign.  It seems that a salutatory cocktail is in order.  Lucky us!  Check out our Kickstarter progress and updates.

Kumquat Mint Mojito
15 mint leaves (plus extra for garnish)
7 kumquats, quartered (plus extra for garnish)
1 1/2 ounce fresh lime juice
1 ounce simple syrup
3 ounces Mount Gay rum
ice cubes for shaking and serving
2 ounces club soda

Muddle mint leaves and kumquats in a cocktail shaker. Add lime juice, simple syrup, and rum. Add ice cubes and shake until well-chilled, about 10 seconds.  Add club soda to a ball jar filled with ice. Strain the shaker mix into the ball.  Garnish with a mint leaf and a kumquat slice.

Makes 1 cocktail

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!

Rosemary Chicken and Dumplings – The Perfect Comfort Food

I don’t know about your area, but it’s been DANG cold here.  Like this cold…

COLD.171608

When it’s this cold, what makes me happiest is pots of simmering goodness on the stove and steaming up windows.  Chicken and dumplings  fits the bill to a tee.

Also, if you’d like to see a demo, here’s me on 207 with Rob Caldwell.  (Next time I’ll get a hair cut!)

Rosemary Chicken And Dumplings
2 to 3 tablespoons olive oil
1 whole chicken, cut into 8 pieces (remove the skin if desired; I usually take the skin off the breast and thighs)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
2 cups chopped onion; about 1 large onion
2 cups peeled and chopped carrots; about 2 large carrots
2 cups chopped celery; about 3 stalks of celery
1 1/2 tablespoons minced garlic; about 3 cloves
1 tablespoon minced fresh parsley
2 tablespoons minced fresh thyme
3 tablespoons minced fresh rosemary
1 cup white wine
2 cups chicken stock

Dumplings:
1/4 cup (1/2 stick) butter, cut into 1/2-inch pieces
2 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons minced fresh parsley
3/4 cup milk

Heat the oil in a large, wide stockpot over medium-high heat.  Toss the chicken, flour, salt, pepper and paprika together until the chicken is coated.  Place the chicken in the heated pot and cook until browned on all sides.  Add the onions, carrots, celery, garlic, and herbs; cook for another 10 to 15 minutes until the onions are translucent.  Add the white wine and stock; bring it to a boil, reduce heat, and simmer, covered, until the meat is tender, about 1 hour.

Dumplings:
Cut the butter into the dry ingredients.  Make a well in the center and add the milk.  Mix just until the milk is incorporated.  Drop 1-inch balls of dough on top of the simmering chicken.  Cover and cook an additional 10 minutes. NO PEEKING!

Serves 4 to 6