We are always excited to receive the email with Frank’s images and we hope you enjoy them as much as we will!

Come see the 2010 Fall Photo Album!

To see more of Frank’s photography pick up a copy of Windjammers, Lighthouses, and Other Treasures of the Maine Coast in our Chandlery.

“The galley of the Riggin has about 3 feet of counter space (give or take 3 inches). I’m often asked how I manage to prepare meals for 30 people all summer long in such a small space. One passenger, whose wife was angling for a new kitchen, even came to measure the exact amount of counter space so he could use this information as his rebuttal.

I am not by nature a terribly organized person, but cooking well requires that you have all your ingredients on hand and prepared before you start cooking. Chefs call it “mise en place”. This takes a level of stress away and insures consistent success. It helps that my mess cook does a lot of the chopping and cutting, as well as a number of passengers.”

Having a small kitchen is often thought of as a downside, but Chef Annie makes it all seems so easy… in a very small space… on a boat… on the ocean.  Sharon Kitchens, a long time friend and Riggin passenger, posted yesterday on her blog Delicious Musings about this very topic. At one point she asks “Who has the best job on earth?”  I have to tell you – I couldn’t agree more with her answer.

Email this • Share on Facebook • Twitter • Digg This! • Save to del.icio.us • Stumble It!

Congo Squares

This is a recipe from the Stephen Taber.  Ellen says the first time she made it, it was so gooey that she wanted to throw them out.  A passenger saw her and grabbed the pan out of her hands.  Half an hour later Ellen had a bunch of happy passengers and an empty pan.  That’s the way we’ve baked them ever since; this recipe is much better slightly underdone than even the smallest bit overdone. 

 2 1/3 cups brown sugar
¾ cup (1½ sticks) butter
½ teaspoon vanilla extract
3 large eggs
2¼ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup chocolate chips
1 cup chopped walnuts 

Preheat oven to 350°. Grease a 9 x 13-inch pan. Melt the brown sugar and butter over low heat. Cool slightly, add the vanilla extract, then beat in the eggs one at a time. Stir in the flour, baking powder and salt; when the dry ingredients are completely incorporated, add the chocolate chips and walnuts. Spread the dough evenly onto the greased pan and bake for 30 minutes.  If a fork poked into the center comes out slightly gooey this is okay. Cool slightly and cut into squares while still warm. 

Makes 24

Email this • Share on Facebook • Twitter • Digg This! • Save to del.icio.us • Stumble It!

Chicken Paprika

2 tablespoons olive oil
3 pounds of boneless, skinless chicken (thighs or breasts)
1 teaspoon salt
¼ teaspoon pepper
2 large onions, chopped
1 large green pepper, seeded and diced
3 cloves garlic, minced
2 tablespoons paprika
¼ cup tomato paste
2 14-ounce cans diced tomatoes
½ cup red wine
Several dashes of Worcestershire
8 ounces mushrooms, quartered
1 cup sour cream
 
Heat the oil in a large, wide stockpot over medium-high heat. Place the chicken, salt and pepper in the heated pot and cook until browned on all sides. Add the onions, peppers, garlic and paprika; cook for another 10-15 minutes until the onions are translucent. Add the tomato paste and cook, stirring, for about a minute. Add the wine, tomatoes and Worcestershire; cover and cook until the chicken is tender (about 45 minutes).  Add water if needed. Add the mushrooms and cook another 5 minutes. Stir in the sour cream and serve with noodles, potatoes or polenta.

Serves 6-8

Email this • Share on Facebook • Twitter • Digg This! • Save to del.icio.us • Stumble It!

Recently,  Plating Up shared this one with their readers.

Shrimp with Prosciutto and Green Olives on Fettuccini

Enough fettuccini for two people
1 tablespoon butter
2 slices Prosciutto, diced
1/3 cup pitted green olives
1 tablespoon garlic, minced
1 pound shrimp, peeled and deveined
1/3 cup white wine
Juice of half a lemon
1 tablespoon butter
Grated Parmesan cheese and minced parsley to garnish

Prepare the fettuccini as you normally would; when it is about 5 minutes away from being done, melt the butter in a large sauté pan over medium-high heat. Add the olives and Prosciutto and sauté for one minute. Add the garlic and sauté for 30 seconds. Add the shrimp and sauté until it is nearly cooked through, about 2 minutes (depending on the size). Add the white wine and lemon juice and continue to cook for 30 seconds. Remove the pan from the heat and gently stir in butter until it’s all incorporated. Drain the fettuccini. Spoon the shrimp over the fettuccini and garnish with the Parmesan cheese and parsley.

Serves 2

Email this • Share on Facebook • Twitter • Digg This! • Save to del.icio.us • Stumble It!

Tomato, Mascarpone and Kalamata Olive Pasta

1 tablespoon extra-virgin olive oil
4 cloves fresh garlic, minced
4 to 5 large plum tomatoes, peeled, seeded, and diced
32 black Kalamata olives, pitted
8 ounces Mascarpone cheese
2 tablespoons white wine
Salt and fresh black pepper to taste
Garnish:
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley

Prepare enough pasta for four while making the sauce. Heat a sauté pan over medium heat.  Add the olive oil and garlic and sauté for about 30 seconds.
Add the tomatoes and toss lightly; add the olives and cook for an additional minute or so. Add the wine and Mascarpone and cook until the cheese is melted.  This whole process should not take long at all, maybe one minute. The point is not to stew the tomatoes, but have them retain their fresh taste.
Season to taste with salt and pepper. Arrange the pasta on the plates, sprinkle the Parmesan cheese it, then spoon the sauce on top of the cheese.  Garnish with the parsley.  Mangia! 

Makes 4 servings

Recipe exerpted from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin
By Anne Mahle
© 2009 Maine Windjammer – Schooner J&E Riggin

 Share on Facebook

Grilled Chicken with Passion Fruit Sauce
2 whole boneless chicken breasts, split
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of two limes

Combine all of the ingredients in a Ziploc bag or bowl and marinate the chicken breasts for at least half an hour.  Grill at medium high heat until the chicken is cooked through, turning at least once.

Passion Fruit Sauce
4 to 6 passion fruit
1 tablespoon honey
Juice of 1/2 lime
1/4 cup orange juice

Scoop the insides of the passion fruit into a Cuisinart and add the remaining ingredients. Pulse for 1 minute, then strain.  Thin with additional orange juice if needed and spoon over the chicken.  Serve.

Serves 4

Recipe from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin
By Anne Mahle

Signed copies available for purchase.

© 2009 Maine Windjammer – Schooner J&E Riggin