Category: Cuisine (Page 2 of 2)

2 chicken thighs
½ onion, diced
½ cup heavy cream
½ cup pesto
Salt and pepper to taste
¼ cup parmesan cheese

Bring pot to medium heat and cook chicken thighs till brown and chicken is cooked through, about 10 minutes. Midway through cooking remove skin and allow it to crisp as the chicken cooks. Remove chicken and skin from pot and set aside, make sure skin drains and remains crisp.

Add onion to chicken fat and cook till soft and beginning to brown, about 10 minutes. Lower temperature if it’s cooking too fast. Remove onion and set aside. Fill pot with water and heat to cook pasta. Cook pasta according to directions and drain and set aside.

Shred chicken and add it back to the pot along with the onion. Add heavy cream and pesto and mix thoroughly. Add salt and pepper to taste. Add pasta and mix. Serve immediately, topping with parmesan and chicken skin cracklings.

*modified from the New York Times recipe

½ cup whole wheat flour
1 cup bread flour
2 cups all purpose flour
1 teaspoon salt
1 cup ‘fed’ sourdough starter
¼ teaspoon yeast

Mix everything in a bowl with enough water to create a loose sticky dough. Cover loosely with plastic wrap and let rest for 8-24 hours.

Cut a piece of parchment paper to large circle and put in a clean bowl or proofing basket (basket only needs to be dusted with rice flour). Dust hands and working surface with flour, pull dough out of bowl and fold over on itself 5-6 times. Form a ball and lay on parchment paper. Cover with plastic and let rise 2 hours. At the 1 hour mark heat oven to 450 degrees and let a covered dutch oven come to temperature inside.

Bake covered for 30 minutes, uncovered for an additional 25. If not finished, turn off oven and let bread continue to bake another 10 minutes.

Let cool for an hour before eating.

Note: because the boat oven is so small and the temperature is quite high, the bottom of the bread tends to burn a bit. Who cares – eat it if you like or slice that little bit off.

• 2 cups pancake mix
• water (seltzer water optional)
• 1/2 cup pecans, crumbled
• 1 banana, peeled and thinly sliced
• butter
• maple syrup

Mix the pancake mix and enough water till consistency of oatmeal.  Add the nuts and banana.  Make pancakes (pretty sure I don’t need to include specific instructions here).  Serve immediately with butter and maple syrup.  (We found an awesome smoked maple syrup in Rockland!)

I’ve enjoyed making no-knead breads for years, but had a chance to visit the King Arthur Flour headquarters in New Hampshire this past winter.  The sourdough starter for sale was too tempting to resist.

And now I’m hooked.

My overall excuse is that fresh bread is mandatory on a boat and I’m certainly going to have time this summer to practice.  In the meantime Trip, family, friends are all getting ‘present’ of test loaves as I work through recipes.  Sourdough pizza has become a weekly standard.