One calm Sunday in April, the crew of the Riggin and the Timberwind moved our new pretty schooner up Penobscot Bay to her new home in Belfast, Maine. The day started calm and then picked up to a feisty 25 knots of breeze on the beam, but for a spring day in Maine, this is still a fairly low key day on the bay. As the sun was closing out the day, our crews celebrated their efforts. To top it all off, the Bangor Daily News was kind enough to highlight the Timberwind‘s new life.
Thank you, Belfast, for your welcoming ways
For anyone who lives in the Rockland/Camden area, dinner delivered to your home is just an email away. You email me, I cook for you, you enjoy all the other things you love or need to do. Simple as that!
This week’s choices are:
Rosemary Chicken and Dumplings (Because after doing a former blog post on it, this is all I want for dinner.)
Cognac and Dijon Beef Stroganoff over Homemade Egg Noodles
Tri-Mushroom Risotto with Roasted Butternut Squash and Crispy Greens
Bolognese Lasagna – Tuscan Style
Salmon Cakes with an Asparagus, Tomato, Roasted Red Pepper and Walnut Salad
Black Bean and Beef Ancho Chili – not spicy
Bread:Cardamon Bread – perfect for toast in the morning or French toast on Sunday morning
If this is new to you, here’s the link to prices and more information. Dinner Subscriptions
Warmin’ up the stove for ya!
This recipe was inspired by Kerry Altiero, chef and co-owner of Café Miranda’s in Rockland, Maine. If you haven’t eaten there yet, it’s a palate’s delight.
This is a perfect last minute meal for greens that you might find popping up in your garden (or under the cold frame). If you don’t have time to make the pesto or the crostini, just skip it and buy both. This salad also makes a great sit down appetizer for a dinner party.
Wilted Brie Salad
8 cups mesclun mix, lightly packed
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/4 cup olive oil
2 tablespoons balsamic vinegar
8 oz. brie cheese, cut into four wedges
Preheat broiler. Mix all ingredients except for the brie and divide evenly onto 4 plates. Place wedge of brie on top of salad. Place under broiler for 2 minutes. Serve immediately.
No longer looking for a quick dinner tonight