WellesleyWeston Magazine

WINTER 2017/2018

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/897427

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Page 177 of 195

Historic Landmark built in 1927 as an oyster dredger. And she describes a typical week sailing on the windjammer in island-dotted Penobscot Bay so you know what to expect. Last summer, I spent four nights aboard the Riggin for a knitting cruise, one of several themes scheduled each year including music and storytelling, quilting, and photography. Annie Mahle is an excellent chef. She offers cooking cruises where during part of each day she teaches menu planning and classes in preparing creative comfort foods, like those in her book. Because she works in the tight quarters of a galley, Mahle thinks about efficiency as well as satisfying guests and crew, and these 260 recipes reflect that. From chicken paprika to lime pie, the dishes I've tried are delicious and easy to prepare in my own kitchen, with mini- mal pots and pans. Mahle's cookbook is available from Amazon or at www.mainewindjammer.com. * * * I wish I'd read Jerusalem (Ten Speed Press, 2012) by Yotam Ottolenghi and Sami Tamimi before traveling to Israel the first time. Discovering it later, I learned more about the country from this cookbook than I did on a very good guided tour. Ottolenghi is Jewish and Tamimi is Palestinian. Both now work in London. They bring differing perspec- tives to a multicultural cookbook that is personal, informative, and chock full of tempting dishes. And the text provides a terrific introduc- tion to the complicated place where they were born the same year on different sides — the Arab east, the Jewish west — of their native city. "In the part of the world we are dealing with everybody wants to own everything," they write. "Existence feels so uncertain and so fragile that people fight fiercely and with great passion to hold onto things: land, culture, religious symbols, food — everything is in danger of being snatched away or of disappearing. The result is fiery arguments about ownership, about provenance, about who and what came first." They discuss why this is so, and give readers a lengthy, thoughtful history of the region from 332 B.C.E. to the present, all relevant to its food. Wonderful recipes include Roasted Sweet Potatoes and Fresh Figs, and RED PEPPER JAM From At Home, At Sea: Recipes From a Maine Windjammer by Annie Mahle 4 large red bell peppers, cored, seeded, and coarsely chopped 1 Tbsp. kosher salt ¼ tsp. red pepper flakes 1 ½ cups apple cider vinegar 2 ½ cups sugar n Place the peppers in a food processor and pulse until minced. Sprinkle with the salt and let them sit for 30 minutes. n Rinse the peppers in cold water and drain the excess water. Transfer the peppers into a wide, heavy saucepan and add the red pepper flakes, vinegar, and sugar. n Bring the mixture to a boil and stir occasionally for 15 to 20 minutes or until a candy thermometer reads 220°F. Ladle the jam into hot, sterilized jars and seal. Alternatively, store in the refrigerator for up to two weeks. Makes 2 cups CHICKEN PAPRIKA From At Home, At Sea: Recipes From a Maine Windjammer by Annie Mahle NOTE: If you plan to freeze or refrigerate this dish to serve later, set aside the sour cream. When you reheat, add the sour cream just before serving. 2 Tbsps.olive oil 2 lbs. boneless, skinless chicken breasts or thighs, cut into 1-inch pieces 1 tsp. kosher salt Several grinds fresh black pepper 2 cups diced onion; about 1 large onion 1 cup diced green bell pepper; about 1 pepper 1 Tbsp. minced garlic; about 3 cloves 1½ Tbsps. paprika ¼ cup tomato paste ½ cup red wine 2 (14-oz.) cans diced tomatoes Several dashes of Worcestershire sauce 6 oz. button mushrooms, sliced; about 2 cups ½ cup sour cream n Heat the oil in a large, wide stockpot over medium-high heat. Add the chicken, salt, and pepper and sauté for another 10 minutes or until the onion is translucent. n Add the tomato paste and stir well for about a minute. Add the wine, tomatoes, and Worcestershire. Reduce heat to low, cover, and simmer for 45 minutes or until the chicken is tender. n Add the mushrooms and cook another 5 minutes. Stir in the sour cream and serve with noodles, potatoes, or polenta. Serves 4 to 6 176 W e l l e s l e y W e s t o n M a g a z i n e | w i n t e r 2 0 1 7 / 2 0 1 8 food & wine "personal, informative, and chock full of tempting dishes"

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