Cook the Book – Herb-Cheese Bread

Herb-Cheese Bread 3 cups all-purpose flour 1/2 cup packed brown sugar 2 tablespoons shortening 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2/3 cup sour milk 2/3 cup grated cheddar cheese 2/3 cup cottage cheese 2 large eggs 1 teaspoon dried dill ½ teaspoon dried basil ½ teaspoon dried tarragon ½ teaspoon […]

Cook the Book – Chocolate Mint Bars

Chocolate Mint Bars This is one that my family would make every Christmas.  My brothers and I could eat a pan of these in no time flat. Bars: 2/3 cup shortening 4 squares chocolate 2 cups packed light brown sugar 3 large eggs 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 teaspoon baking […]

Cook the Book – Potatoes Roasted with Red Wine

Potatoes Roasted with Red Wine These are Jon’s all-time favorite potatoes.  I serve them often with the Roasted Pork Loin found in At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin. 6 to 8 medium sized red potatoes, cut into 1-inch pieces 1 1/2 to 2 teaspoons salt 1/2 teaspoon fresh black pepper […]

Cook the Book – Riggin Rib Roast with Horseradish Cream

Riggin Rib Roast with Horseradish Cream No rib roast would be complete without Yorkshire pudding. Rib Roast (bone-in), about 4 1/2 to 6 pounds 1/2 teaspoon salt 1/4 freshly ground black pepper 1/2 teaspoon paprika 1 tablespoon Dijon mustard Three cloves garlic, minced 1 tablespoon chopped fresh rosemary Preheat oven to 425°. Place roast in a […]

Cook the Book – Yorkshire Pudding

Yorkshire Pudding This is a classic that I often serve with Riggin Roast Beef . 1 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 eggs 1 1/2 to 1 3/4cups milk Drippings from roast beef  (you can substitute olive oil or bacon fat). Preheat oven to 350°. Sift the dry ingredients into a […]

Cook the Book – Banana Salsa

This is a great topping to go with grilled salmon, tuna, pork or chicken.  It’s really important to make this salsa just before you seve it. It will sit for maybe half an hour, but is better is served immediately. It’s also important to finely dice the peppers and onions because they don’t have time […]

The Galley Chef: Trailer and Photos

I can’t believe I haven’t written about this before!  If you’ve sailed with us or get our newsletter, then this is not necessarily new, but it’s still fun.  If you aren’t that connect to us (yet) then read on!  The Galley Chef is a show about cooking, the Coast of Maine, living in a small […]

Culinary Travel – It’s All About the Food Cruise

We created the It’s All About the Food trips to challenge ourselves to go completely local in our buying  AND because on the Riggin we love food.  Come make creative comfort food with me, Captain and Chef Annie Mahle. I’m not only the chef on the J&E Riggin, but am the author of At Home […]