Sailing in Maine – Life is Good!

Yup, well the photo says it all for me…

homemade chicken noodle soup, leftover ravioli, chicken soup recipe, sailing in maine, sailing on the bay, maine windjammer

Sailing.  In Maine.  On the Riggin.  Eating Chicken and Homemade Ravioli Soup.  Done.

homemade chicken noodle soup, leftover ravioli, chicken soup recipe, sailing in maine, sailing on the bay, maine windjammer

And as for the recipe…

homemade chicken noodle soup, leftover ravioli, chicken soup recipe, sailing in maine, sailing on the bay, maine windjammer

Chicken and Homemade Ravioli Soup
Make your own chicken stock
Saute diced onions, carrots, and celery in butter
Add some white wine, sea salt, and fresh black pepper
Add stock, then chicken picked from the bones
Add the fresh ravioli just before serving along with fresh herbs
Serve with grated Parmesan if you like

homemade chicken noodle soup, leftover ravioli, chicken soup recipe, sailing in maine, sailing on the bay, maine windjammer

Annie
Life IS good!

Seven Ways to Add More Greens to Your Diet

Now that we’ve all reveled and partied; socialized and entertained; and eaten and drunk possibly past the point of judicious reason on one or more occasions during the past holidays, it’s time for a more moderated approach. One with less. Of everything involving fat, carbohydrates, sugar, alcohol and excess. The quickest and simplest way to find dietary equilibrium is by inserting more greens into our bowls and onto our plates.

healthy dinner ideas

Green vegetables of all kinds, as many of us know, are filled with vitamins, minerals, anti-oxidants, and fiber. What they aren’t filled with is the fore-mentioned excesses, unless we are talking portion size, and in that case, more is a good thing. I’m planning on getting my greens in any way I can over the next couple of months. Here are a few suggestions from my kitchen:

1. Add a salad to an already planned dinner. Easy, easy. This is something many of us already do; just make sure you have enough greens in the house and use a vinaigrette rather than a creamy dressing for a little while. When you dress your salad with lemon juice (and extra virgin olive oil, salt and pepper) you have the added bonus of helping your body to absorb all of the nutrients in the greens.

healthy dinners

2. Salad as the main meal. Add protein of any kind and texture of any kind to create a meal rather than a side. Beans, avocado, nuts, dried fruit, cooked chicken or fish – really the sky is the limit.

3. Add another green vegetable to an already planned dinner. Steamed or sautéed is best for nutrient retention. With either, remove from heat when tender but still bright green.

4. Smoothies made with kale, spinach, Swiss chard, or collard greens. Or add a handful of greens to your already favorite breakfast smoothie. If you choose fruit or veggies that are light or green in color, your smoothie will also be bright green. If you love strawberries or other red or purple fruit in your smoothie, you’ll have to deal with dull green and brown. Get over it, they still taste great!

5. Add pureed greens to already prepared soups. For every soup that serves 4 people, heat 1 cup of chicken or vegetable stock and puree with one cup lightly packed greens. Add to prepared soup right before serving and serve immediately. If not, the brilliant green becomes a dull avocado color.

6. Soups with greens as the main event.  Again, kale, spinach, Swiss chard, or collard greens are the best go to’s.

Spinach Soup (with variations)
This soup is a gorgeous, brilliant green, and should be served immediately. If you would like to make it ahead, prepare everything just before adding the spinach. When you are ready to serve, heat the soup to a simmer and puree with spinach in the blender as per the directions.

2 tablespoons extra virgin olive oil
11/2 cups diced onions; about 1 medium onion
1 1/2 cups diced celery; about 2 stalks
1 cup peeled and diced parsnips; about 2 parsnips
1/2 teaspoon kosher salt
several grinds of fresh black pepper
1/2 cup white wine
4 cups vegetable or chicken stock
3 ounces spinach leaves, de-stemmed and well-washed; about 3 cups lightly packed
Garnish with minced chives or a swirl of creme frâiche

In a medium stockpot, heat oil over medium-high heat. Add the vegetables, salt and pepper and sauté until they become soft and translucent, about 7 to 10 minutes. Add the wine and bring to a boil. Add the stock and again bring to a boil.

Place the uncooked spinach leaves in the blender and pour the hot stock over the leaves. Puree in a blender and serve immediately.

Serves 4 (Makes 6 cups)

Soup Variations
Chicken and Cilantro Spinach Soup – add 1/2 cup lightly packed cilantro leaves with the spinach and 1 1/2 cups diced poached chicken.  Puree the greens with the stock or leave it rustic.
Cannellini Bean and Pesto Spinach Soup – add 4 tablespoons pesto with the spinach, puree, and then add 1 (15-ounce) can of cannellini beans.
Kale and Mushroom Soup – substitute kale for spinach, puree, and then add 1 cup sautéed mushrooms (3 cups raw and sliced).healthy soup

7. Substitute the pasta, potatoes, or rice for a bed of greens. For example, with beans and brown rice for dinner, just add a bed of sautéed kale, or even better, forgo the rice and just have the beans and kale with all the fixin’s. Instead of mashed potatoes, add roasted kale or collard greens to your plate. Toss spinach leaves with a hot vegetable pasta sauce and have a warm wilted salad for dinner without the pasta.

Annie
Vitamins rule

 

 

Easy Holiday Baking – Lemon Madeleines

These little gems are best eaten shortly after they come out of the oven, but the batter can wait in the refrigerator until you are ready to bake and this is why I love them for entertaining.  Typically served with coffee or tea, these little ‘cakes’ are beautiful on any cookie tray.  You can even bake them ahead of time and freeze them.  If you choose this route, let them come to room temperature first and then dust them with powdered sugar before serving.

Lemon Madelines Photo by Elizabeth Poisson

Some of my other favorite holiday baking recipes are Buche de Noel; Chocolate Rosemary Tart; Holiday Pumpkin Roll; Apricot Orange Pound CakeChocolate Candy Cane Cookies; Pear Frangipane TartWhite Chocolate, Cranberry, Pecan Bars; Snickerdoodles; and Lemon Curd Cheesecake.

 

Lemon Madelines Photo by Elizabeth Poisson

Lemon Madeleines
I used to make these for the girls as an afternoon snack on winter days.  The initial recipe comes from Dorie Greenspan, my hero, in Baking with Julia and then was first published in Sugar & Salt: The Blue Book.

3 tablespoons unsalted butter, melted, plus a little extra for the madeleine pan
1 1/4 cups sifted cake flour
1/8 teaspoon table salt
2/3 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 teaspoons lemon zest; about 1 lemon

Preheat oven to 400°F. Butter 12-cookie madeleine pan generously. Sift the flour and 1 tablespoon of sugar onto parchment paper or waxed paper and set aside. Combine the sugar and eggs in a mixing bowl and immediately begin to whisk with either the whisk attachment or a hand-held mixer until the color has lightened considerably; the volume has tripled and the mixer forms ribbons on the surface for 10 seconds or so. Add vanilla extract, lemon extract and lemon zest and whisk briefly. Remove the bowl from the mixer and fold in the sifted flour and sugar in thirds. Add a little bit of the batter to the melted butter and gently fold, then fold the butter mixture into the rest of the batter in the mixing bowl. Do this ever so gently. Rest the batter in the refrigerator for at least 1 hour. Spoon half of the batter into prepared pan. Bake for 5 to 6 minutes or until the cookies are spongy in the middle. Remove from pan and set on a cooling rack. Wipe the cookie pan clean, butter again generously, spoon rest of batter into the forms and bake again for 5 to 6 minutes.

Makes 24 cookies

Annie
Yum!

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.

 

 

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

 

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

 

Lemon Curd Cheesecake – Bake Ahead Holiday Dessert

Outside the windchill is frigid. Inside, there is a cheesecake in the oven, the house feels toasty warm, and the Christmas tree is up and decorated. As of yet, there are only a few gifts beneath it, so it’s still open for viewing – from the bottom up.

I lie under the tree with the room lights off and the tree lights fully illuminated and breathe in. The scent of pine floats over, and the soft white light causes the whole tree to glow.

This view of the tree became a tradition in our house when our girls were little. One of them was rolling on the floor close to the tree having a tantrum when she suddenly stopped cold. She’d looked up and become absorbed by how the light hit the branches and reflected off of the ornaments in rainbow prisms and sparkles. All vestiges of the tantrum evaporated in a single moment of distraction. We got down on the floor with her, wanting to reward her new, calm behavior. And we became absorbed too.

The girls are older now, but we’ve carried on the tradition. Today, whoever is needing a moment of calm and peace simply squeezes under the tree to absorb the glow and the scent. Most of our holiday traditions are that way – simple.

I find that if I can remember that one word, “simple,” my holidays nourish the soul. If not, well, you’ve been there too.

So I wish you simple this season – in all things, including cheesecake recipes.

Lemon Curd Cheesecake

These two recipes highlight two different ways of easing a cheesecake in and out of baking – slowly raising and lowering the temperature of the batter – to prevent it from drying out or cracking. One uses steam, the other a water bath or, to use the technical term, a bain marie.

Cheesecakes are easily frozen and thawed, should you want to get ahead of the holiday craziness and make it ahead of time. Remove the cheesecake from its springform pan and place it on a cardboard round, then either wrap well or place in a large plastic container with a lid and freeze. It will thaw in several hours at room temperature, then keep it in the refrigerator until you are ready to serve it.

The tricks to making a successful cheesecake are simple.  They also make sense when you understand the reason behind them.

Eggs, a major component of cheesecakes, don’t like to be heated quickly or subject to high heat.  Instead they like to be handled gently and with a little tender loving care.  They freak out when the heat is too fast or too high, curdling or puffing up, both of which we don’t want in a cheesecake.  This is why having all ingredients at room temperature to begin with helps.  Another trick is some sort of water – either in the form of steam or a water bath, to mitigate the formation of a crust and to gentle the heat.  Lastly, letting the cheesecake cool down in the oven helps gentle the change in heat and prevents those craters we don’t want to see in our cheesecakes.

Vanilla Cheesecake
Adapted from a recipe given to me by Ed Quinn. Leave the cream cheese on the counter for 1 hour to reach room temperature.

Serves 12

Crust:
1 1/4 cups finely crushed vanilla wafers
4 tablespoons unsalted butter, melted, plus a little extra for the pan

Cheesecake:
3 (8-ounce) packages cream cheese, room temperature
2/3 cup sugar
5 teaspoons cornstarch
1/2 cup heavy cream
4 whole eggs
1 egg yolk
1/4 cup vanilla-flavored liqueur, such as homemade bourbon vanilla or French Vanilla Kahlua
2 teaspoons vanilla extract

Lightly grease a 10-inch springform pan. To make the crust, mix the wafers and butter together in a small bowl. Press the crumb mixture into the bottom of the prepared pan.

To make the cheesecake, place a large pan on the lowest rack of your oven and fill it with water to produce steam as the cheesecake bakes. Preheat the oven to 350 degrees F. Beat the cream cheese in the large bowl of an electric mixer. Gradually add the sugar and cornstarch. Add the cream and mix well. The mixture will resemble whipped cream. Add the whole eggs, one at a time, beating after each addition. Add the egg yolk, liqueur and vanilla and mix well. Pour the batter over the crust. Bake for 15 minutes, then lower oven temperature to 200 degrees F and bake for 60 to 70 minutes. When the cheesecake is done, the center should no longer look wet or shiny but should still be jiggly. Turn the oven off and keep the oven door closed. Let the cake cool in the oven for 2 hours, then remove, cover and refrigerate at least 3 to 4 hours.

When you are ready to serve it, release the cake from the pan by running a thin knife around its edge. To make clean cuts, dip the knife in hot water after each slice.

Lemon Curd Cheesecake
I’m afraid I’ve forgotten who gave me this recipe, but whoever you are – thank you! Leave the cream cheese on the counter for 1 hour to reach room temperature.

Serves 12

Crust:
2 whole graham crackers, finely ground
1 tablespoon unsalted butter, melted

Cheesecake:
3 (8-ounce packages) cream cheese, room temperature
1 cup sugar
4 eggs
3/4 cup sour cream
1/3 cup heavy cream
1 teaspoon lemon zest
1 teaspoon vanilla extract

Lemon curd:
2 egg yolks
2 whole eggs
6 tablespoons sugar
4 teaspoons lemon zest
1/2 cup lemon juice
1/4 cup crème fraîche
1/2 cup unsalted butter, cut into 1/2-inch cubes

To make the cheesecake, preheat the oven to 275 degrees F. Brush the inside of a 10-inch springform pan with butter and sprinkle with graham cracker crumbs, tilting and tapping the pan to coat evenly. Place the pan over two layers of aluminum foil and pull up the sides. This is to prevent water from the water bath from leaking into your pan. Place both the pan and the foil in a large roasting pan and bring a pot of water to boil.

In a large bowl, beat the cream cheese with a mixer until smooth. Gradually add the sugar and then the eggs, one at a time, scraping down the sides of the bowl as you go. Add the rest of the ingredients and mix well.

Pour the batter into the springform pan. Move the roasting pan into the oven, then pour boiling water into it to come at least halfway up the sides of the springform pan.

Bake the cheesecake 60 to 70 minutes or until the cheesecake is set but the center is still jiggly. Turn the oven off, keep the oven door closed and cool the cheesecake in the oven for 2 hours. Remove the cake and the water bath from the oven.

Prepare the lemon curd about 1 hour before the cheesecake is ready.

In a medium saucepan over low heat, whisk the yolks, eggs, sugar, lemon zest and juice. Heat, whisking constantly until the mixture thickens to a mound, about 6 minutes. Remove from heat and add the crème fraîche. Stir in the butter, one-third at a time.

Strain the curd through a fine-meshed sieve to remove any egg you inadvertently scrambled, then spread it on top of the cooled cheesecake. Refrigerate the cheesecake 3 to 4 hours.

When you are ready to serve it, release the cake from the pan by running a thin knife around its edge. To make clean cuts, dip the knife in hot water after each slice.

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

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