Last Supper Fish Chowder, Good bye Maine, Sigh……

Time to pack up!  Days of decadent lobster salads have left us with a stock pile of frozen crustacean shells - all in preparation for Last Supper Chowder.   We will use them to make a strong stock, strain, throw in whatever vegetables seem fit (and that happen to be in the fridge) and add some nice fresh fish. FYI - lobster shells DO NOT go in the compost. Going to miss those long leisurely luxurious days and fireside nights together. 

Last Supper Fish Chowder

• Shells and bodies from 4 cooked lobsters
• 2 carrots, scrubbed
• 2 large onions, skin on and halved
• 2 cloves garlic, crushed
• 1 cup dry white wine
• 1 small pinch saffron
• 1 tablespoon peppercorns
• Few sprigs fresh herbs
• 2 tablespoons butter
• 2 tablespoons olive oil
• 10 garlic scapes, finely chopped
• Sea salt and freshly ground black pepper
• 2 medium tomatoes, cored and roughly chopped
• 8 medium yellow MAINE (if you should be so lucky) potatoes, peeled and cut into bite size chunks
• 1 bunch Baby Russia Kale (or other sturdy green) roughly chopped or torn into smallish pieces
• 2 pounds white fish, such as haddock, cut into large bite size pieces

Rinse lobster shells and bodies.  Make sure they are free of all green tamil.  Place in a large stock pot and add carrots, one onion (skin on and cut in half), garlic cloves, wine, 7 cups cold water, saffron, peppercorns, and fresh herbs.  Set over high heat and bring to a boil.  Skim off any scum that rises to the surface.  Reduce heat and simmer about  1 1/2 hours.  Remove from heat, strain, discard solids, and transfer liquid to a clean bowl or large glass measuring cups. You should have about 6 cups of liquid.  If shy on liquid make up the difference with either more wine or more water or a mixture of the two.

Melt butter and olive oil together in the large pot used to make stock set over medium heat.  Skin and finely chop remaining onion and add to pot.  Toss in garlic scapes and cook, stirring, until onions are translucent and scapes soften.  Add tomatoes and lightly season with salt and pepper.  Cook a few minutes longer.  Add reserved liquid, potatoes and a nice large pinch of salt.  Bring to a boil, reduce heat and simmer until potatoes are just tender.  Stir in kale and simmer until soft, about 5 minutes.  Add fish and simmer until just cooked through, about another 5 minutes.  Adjust seasoning with more salt and pepper.

Maine - parting is such sweet sorrow.  

Sand Dollar Sables

OK, we got a bit carried away with the baking in Maine but the weather and the landscape lent itself to the process. Buttery, sugary and pretty - these cookies prove harder to hold onto than legal tender.

Sand Dollar Sables

Makes about 5 dozen

• 3 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup butter, room temperature
• 1 1/2 cups sugar, plus more for sprinkling
• 2 eggs
• 2 teaspoons pure vanilla extract

Sift flour, baking powder and salt together in a mixing bowl.  Set aside.  In another bowl cream butter.  Add sugar and beat until light.  Whisk eggs and add to sugar.  Beat to combine.  Stir in vanilla.  Combine wet and dry ingredients.  The dough will be quite stiff - use hands to knead.  Wrap dough in plastic and chill 8 hours or overnight.

Heat oven to 400 degrees.  Roll dough into smallish ping pong sized balls.  Work in batches of 12 cookies at a time.  Flatten dough using a small off-set spatula or palette knife to create a slightly mounded center.   Place cookies on a parchment lined baking sheet.  Use edge of off-set spatula or palette knife to score cookies with sand dollar markings.  Transfer cookies (on baking sheet) to freezer for 30 minutes.  Brush cookies with cold water and sprinkle with sugar, using a toothpick to reinforce design if necessary.  Bake until just set and slightly golden, about 8 minutes.  Set on wire wrack to cool.  

Strawberry Shortcake

Shortcakes lend themselves to infinite variation and ceremony.  Pick fruit according to the season, sweeten as needed and serve for breakfast, lunch or dinner. 

Strawberry Shortcake

Makes 6

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 8 tablespoons granulated sugar
• 1/2 cup cold unsalted butter, plus more for brushing
• 2/3 cups milk (more if needed)
• 1 quart strawberries, hulled and sliced
• 1 cup heavy cream
• 2 tablespoons confectioners sugar
• 1 tablespoon pure vanilla extract

Whisk flour, baking powder, salt and 4 tablespoons granulated sugar together in a mixing bowl.  Cut in butter, working until mixture becomes a coarse sand like meal.  Using a fork, stir in enough milk to form a soft dough.  The mixture should pull away from the sides of the bowl and all of the flour should be incorporated.  

Heat oven to 425.  Turn dough out onto a lightly floured board and knead for about 1 minute.  Pat or roll dough into a 1/4 inch thick rectangle.  Cut dough into 12 rounds (about 1 1/2 inches in diameter).  Transfer 6 rounds onto a parchment lined baking sheet.  Melt a little more butter and brush top of these 6 rounds.  Place remaining 6 rounds on top of buttered rounds, sandwich style.  Sprinkle tops with 2 tablespoons granulated sugar.  Bake until golden and puffed, about 12 minutes.  Meanwhile, toss strawberries with remaining 2 tablespoons granulated sugar.  Combine cream, confectioners sugar and vanilla and whip to form soft peaks.  Split open hot shortcakes.  Fill with cream and strawberries and serve immediately. 

Maine Brown Sugar Scones

Carpe Diem et Sconem!  A little travelogue and some recipes for summer inspiration from our magical trip to Small Point, Maine.  Each day begins and ends at the kitchen table.

Maine Brown Sugar Scones

• 2 cups all-purpose flour
• 1/4 cup wheat germ
• 1/2 teaspoon kosher salt
• 1 tablespoon baking powder
• 1/3 cup light brown sugar
• 6 tablespoons cold unsalted butter
• 1 cup heavy cream
• Granulated sugar for sprinkling

Heat oven to 400.  Whisk together flour, wheat germ, salt and baking powder in a mixing bowl.  Add brown sugar and mix to combine.  Cut in butter and work gently to form a coarse sand like crumb.  Gradually add cream and work just until dough holds together.  Cover work surface with parchment paper and pat or roll dough into a 1/2 thick rectangle.  Cut dough into 10 to 12 rectangles and transfer to a parchment lined baking sheet.  Lightly brush scones with cold water and sprinkle with sugar.  Bake until scones are golden brown and cooked through, about 20 minutes.  Serve hot with butter and jam.