In Chef Annie’s cookbook At Home, At Sea you’ll find lots of recipes, details about a week at sea on the Schooner J&E Riggin, photos and my personal favorite part of the book – the vignettes. On a page with a great recipe for New England Boiled Dinner and a killer Mustard Sauce is a [...]
This recipe was shared on Plating Up yesterday. If you own At Home, At Sea you may recognize it. If you plan to freeze or refrigerate this dish to serve later, leave out the sour cream. When you reheat it, add the sour cream just before serving. It won’t curdle if you freeze it and [...]
This recipe from At Home, At Sea, came from three years of working with Hans Bucher, my mentor. He served it with pasta or risotto; it was one of his wife’s favorite combinations. Sometimes we would wrap the shrimp in Prosciutto and grill it while making the sauce with the olives.
Recently, Plating Up shared this one [...]
Maine Food & Lifestyle has once again chosen to publish one of Chef Annie’s recipes from At Home, At Sea on their blog Plating Up. This vegetarian recipe for Tomato, Mascarpone and Kalamata Olive Pasta is very simple and unique. Mascarpone is a rich and creamy cow’s milk cheese that is often used Tiramisu. It [...]
This past Saturday Maine Food & Lifestyle’s blog – Plating Up featured one of Chef Annie’s recipes. If you own a copy of the At Home At Sea cookbook you may recall the story of the Pyrex explosion! This is what Annie made instead – it was both fast and easy.
Grilled Chicken with Passion Fruit Sauce
2 whole [...]
