Cooking with Annie’s – Annie Copps AND Annie Mahle

I first met Annie Copps when she was the food editor for Yankee Magazine.  She came on board during a romantic, misty night in August for a dinner of turkey confit, housemade spaetzle, and I can’t remember what else.  We instantly hit it off.   Our love of food, local, New England, Maine, and writing just sealed the deal.

Annie Mahle and Annie Copps
Both Annies and both of their latest cookbooks.

That was in 2010, and after naming the Riggin one of the top 10 places to have “Dinner with a View”, we lost touch a bit.  But as social media will do for most anyone, we kept in touch sort of watching and cheering for the good work we each were doing.  But as it happens in our small, foodie world, things circle back around and Annie (Copps), after adding PBS Food to her extensive resume, is now writing cookbooks.  Like me.  Her latest is The Little Local Maine Cookbook and it’s a gem filled with traditional Maine recipes, history, and stories.  It’s perfect for a gift or for the cookbook collector.

 

local Maine food
Gathering the freshest food available from my own garden.

The fantastic part of this whole story is that Annie will be on board August 18 to 20th and we’ll be cooking up a storm, sharing stories, cooking demos, kitchen tips, and lots of delicious food.  Plus we’ll laugh.  A lot.  We’ll be cooking out of each other’s books – recipes such as her delicious Tourtiere, Lobster Rolls (the correct and traditional way, thank you very much), and Blueberry Boy Bait and my Roast Pork Loin with Brandy Cream Sauce, Oysters Mignonette, and Lemon Berry Tartlet.

The link to the original Yankee Magazine article and video is still live, if you’d like to see where this creative trip began almost ten years ago.

And of course there will be lobster!

We’ll be talking about our areas of love and expertise – which of course encompasses anything from knife skills to lobster history and bread baking to recipe development.  You’ve got both of us for a full 3 days, so let’s talk food and sample the Annies’ cookbooks to our hearts content!

And, hey, if you can’t make the August 18 to 20th trip, we’ve got a few other foodie cruises that still have limited space.  Check out the Maine Food Cruise page on our site for more info.

 

 

Maine Food Cruises – Soups, Stews, and Sauces

At first glance, soups and stews might not seem all that glamorous in terms of a topic for a gourmet cooking cruise, however, how to begin and season a soup or stew is the very basis for not only many a diners’ dinner, but also the sauces that can elegantly top a seared tenderloin or grilled salmon.

Lobster and Corn Chowda - Maine-style, Deaha.
Lobster and Corn Chowda – Maine-style, Deaha.

From stock to pistou, we’ll talk about how to make super tasty and healthy soups, stews, and sauces and then sample them for lunch or for dinner.  Perhaps it will be a Coconut Curried Lentil and Potato Soup with Nan or a Pork Loin Roast with a Rhubarb and Red Wine Reduction Sauce.  Who knows, because the menu is different every week on the Riggin, so your guess is as good as mine.

 

Soup, Stew, and Sauce Tip:  The time a cook takes to saute the vegetables at the beginning of a soup, sauce, or stew can not be underestimated.  When the vegetables caramelize a bit and begin to develop a little brown on the bottom of the pan, flavor is building.  To rush this process is to forgo the depth of flavor that is possible forever.

Annie
Come share some super good food with us!  July 6 to 9 is our next Maine Food Cruise, but there are more on the schedule.  Check it out!

Seedlings – A good start

Ellaseedlings There’s still snow on the ground and when I wake up in the morning the sky is still inky black, the floor is cold enough to require at least one pair of socks and I’m still wearing three layers when I sit at my desk to write.  But… it’s officially spring.  Which mostly makes me grumpy because I’m expecting one thing, (not much, just a little warmth or sun), and I’m getting another – cold fingers, toes and ears – inside the house. 

Then one weekend day, after coffee, cosy time with a good book and snuggling with my husband and girlies on the couch, I find myself a little antsy.  And before I know it, the colorful, crumpled seed packets are out; the flimsy, black seed trays are filled with moist, potting soil and the house smells like dirt.  It happens every year and every year I’m startled.  It’s almost as if there is an internal switch that gets flicked and all of a sudden I’m in gardening mode.  Whatever it is, I’m grateful.  I get far more from touching dirt and green things than I could ever give back to them.

Annie
My thumbs are green again

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