CHICKEN STEW

SERVES 6

INGREDIENTS

3 pounds boneless chicken thighs, trim fat and cut into bite-size pieces

3 tablespoons vegetable oil

2 medium onions, chopped

1 teaspoon fresh thyme, chopped

¼ cup flour

½ cup cooking sherry

4 cups chicken broth

4 small red potatoes, cut into bite-size pieces

2 medium sweet potatoes, cut into bite-size pieces
2 medium carrots, cut into bite-size pieces
1 small rutabaga, cut into bite-size pieces

2 bay leaves

¼ cup fresh parsley, minced

Preheat oven to 300 degrees.  Season chicken thighs with salt and pepper.  Using a large Dutch oven, heat 1 Tablespoon oil.  Add half the chicken thighs and brown for 5 minutes.  Remove and repeat with second half.  Remove and add 1 Tablespoon oil and cook onion and thyme for 5 minutes.  Stir in flour and cook for 1 minute.  Stir in sherry to deglaze the pan.  

Whisk in chicken broth.  Add potatoes, sweet potatoes, rutabaga, carrots and bay leaves.  Add the chicken back in.  Bring to a simmer on the stove and then transfer to the oven.  Cook for one hour.  Remove bay leaves, adjust salt and pepper seasonings as needed.  

Enjoy!

        Maine Seafood Quiche                                   

350º~45 minutes

  INGREDIENTS:

½ pound scallops, cooked and cut in small pieces

½ pound small shrimp, cooked (Maine shrimp is best, but if using larger shrimp, cook and cut into small pieces

½ pound crabmeat

8 oz. shredded cheddar

1 ½ cup light cream

½ cup Bisquick

Salt and Pepper

3 eggs

1 Tbsp. minced onion

DIRECTIONS:

Pour cream into a blender.  Add salt and pepper.  Blend on low speed, adding eggs and then onion.  Slowly add Bisquick.

Grease 2 small pie pans.

Pour liquid mixture into 2 small pie pans.

Pat in seafood.  Pat in cheese.

Bake on rimmed sheet to catch spills.  Bake at 350º  for 45 minutes.

Serve warm or cold!  

(I used aluminum pie pans because I made Maine Seafood Quiche to take for our teachers' breakfast.  Glass pie pans, of course, are much prettier!)

     

     Hard-boiled Eggs

           (NOTE:  Use eggs that are at least 5 days old for better peeling)

Bring water to boil.  Using a spoon, gently place each egg in pot.  Return to boil.

Cover and reduce heat to medium-low.  Cook for 12 minutes.

Remove pot from heat, place in sink and run cold water over eggs.  Peel and enjoy!

John McCann’s Steel Cut Irish Oatmeal

(aka Irish Porridge)

Serves 4

Sprinkle one cup of oatmeal into four cups of boiling water slowly as you stir.  When beginning to thicken, reduce heat and simmer (uncovered) for 30 minutes.  Stir occasionally.  Sweeten with berries, maple syrup, agave syrup, brown sugar, or honey.   May add milk, cream or buttermilk.

NOTES: 

-If thicker oatmeal is desired, use less water.

-Keeps well in the refrigerator for a few days. 

-Can also cook it overnight:  boil four cups of water, add one cup of oatmeal, and simmer for a minute.  Cover pot and store overnight in refrigerator.   The next day, cook on low for 10 minutes, stirring occasionally.   

• Corned Beef & Cabbage
  
  
  One 4-5 pound corned beef brisket
  16 cups cold water
  1 large or 2 small cabbage, cut into 8 thick wedges (leave part of the stem attached so the leaves don't separate in cooking)
  3-4 large Russet potatoes, peeled and cut into 5-6 pieces.
  1/2 bag of baby carrots 
  
  
  

Inspiration: "I love cooking with wine—sometimes I even put it in the food”  - Julia Child

                                     (The Murphy’s is for the cook)

DIRECTIONS:

Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.  (Note on braising:  “Low and slow” - oven temp of 200º for two hours and then 250º for the last hour and 45 minutes makes the meat tender).

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes and other veggies to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20-30 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes and carrots. Ladle some of the hot cooking liquid over the corned beef.  Can be served with apple cider vinegar- yummy!

NOTE ON STORING: After the meal is over, store the veggies in one glass container, the meat in another and some of the liquid in a third.  Refrigerate.  Next meal:  skim off any fat before reheating in the liquid.

Little Sebago Blueberry Cake  

2 eggs, separated

1 cup sugar, divided into 1/4 cup and 3/4 cup portions

¼ tsp. salt

½ cup butter, softened

1 tsp. vanilla

1 ½ cup flour

1 tsp. baking powder

1/3 cup buttermilk

1 ½  cup blueberries  (fresh Maine blueberries are best, but can use frozen - see note below)

1.  Beat 2 egg whites with ¼ cup sugar until stiff peaks form.  Set aside.

2. Cream butter with remaining 3/4 cup sugar, salt and vanilla.  Add unbeaten egg yolks.  Beat until creamy.  

3.  Mix dry ingredients.  Add to butter mixture in thirds, alternating with buttermilk.

4.  Fold in beaten egg whites.  Gently fold in blueberries. 

5.  Pour in greased 8X8” pan.  Sprinkle top with sugar.  Bake 350º for 50 minutes.

RECIPE CAN BE DOUBLED FOR LARGE 9 x 13" CAKE.  CAN MAKE MUFFINS AS WELL.

NOTE ON FROZEN BLUEBERRIES:  Thaw and gently place on paper towel to absorb liquid.  Gently toss in 1 tsp. flour so they don't "bleed" into the cake.

Spaghetti and Meatballs

(Serves 6-8)

MEATBALLS:

1 cup (about 3 ounces) panko bread crumbs

¾ cups buttermilk

2 large eggs , lightly beaten

1 pound 85 percent lean ground beef

1/2 pound ground pork

3 ounces thinly sliced prosciutto , chopped fine (I discard the fatty part)

1 ounce Parmesan cheese , grated (about 1/2 cup)

3 tablespoons minced fresh parsley leaves

1 medium garlic clove, minced or pressed through garlic press

1 teaspoon powdered gelatin, dissolved in 1 tablespoon cold water

Salt and ground black pepper

1.  Place wire racks in a foil-lined rimmed baking sheet. Adjust oven racks to middle position and pre-heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2.  Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Mix with hands until thoroughly combined. Form into 2” meatballs to make about 28 meatballs.

3. Line baking sheet with aluminum foil.  Place wire rack inside and spray with cooking spray.  Place meatballs on rack.  Roast in oven for 15 minutes, turn tray and roast another 15 minutes.

4. Remove meatballs from oven and lower oven temperature to 300 degrees. Add a good spaghetti sauce (2 26-ounce jars) to a Dutch Oven (MY APOLOGIES TO MY ITALIAN FRIENDS WHO MAKE THEIR OWN “GRAVY”), gently add meatballs, cover pot and place in oven. Cook until meatballs are firm about 1 hour.

6. Meanwhile, cook pasta according to directions on box.  Toss pasta with 1 ½ cups sauce to coat.  Serve with meatballs, remaining sauce and grated Parmesan cheese.

Maine Seafood Cakes

 Serves 4 (2 each)

INGREDIENTS:

½ cup lump crabmeat, picked over for shells

½ cup shrimp, cooked and chopped into ½” pieces

½ cup scallops, cooked and chopped into ½” pieces

1 Tbsp. finely minced onion,

1 Tbsp. finely minced celery

1 Tbsp. finely minced green pepper

½ tsp. dry mustard

¼ tsp. cayenne

1 tsp. Worcestershire sauce

1 Tbsp. chopped parsley

1 tsp. Old Bay seasoning

¼ cup mayonnaise

¼ cup grated Parmesan cheese

1 cup breadcrumbs

4 Tbsp.  vegetable oil

1.  Mix the first 13 ingredients and divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.

2.  Coat each cake in breadcrumbs, firmly pressing to adhere crumbs to exterior.  Heat 1 tablespoon oil in skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes.  Flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.

3.  Serve with  Mustard-Dill Sauce below.

Mustard-Dill Sauce

1/3 cup mayonnaise

2 ½ Tbsp. Dijon mustard

1 Tbsp. chopped fresh dill