The Maine Windjammer Association
Maine Windjammer Association Newsletter
July 2014
 / VOLUME 13  / ISSUE 7  
Fresh from the Galley

credit: courtesy Schooner Isaac H. Evans

Mid-summer is when local gardens really come into bloom – peppers, tomatoes, and onions galore. Now’s the right time to make pizza and load them up with everything you can find. And how about delicious homemade ice cream with fresh blueberries and raspberries from Maine?!

Here are recipes from windjammer chefs who get their woodstoves cranking and turn out one scrumptious pizza pie after another while, on deck, guests get busy cranking the handle on the old-fashioned ice cream maker. This month, we’ll give you everything you need to have a homemade pizza party at home!

DEEP DISH PIZZA from the Victory Chimes; Donated by Karen Reagan

1 cup warm water

1 tsp. yeast
pinch sugar
2 ¼ cups flour
1 cup whole wheat flour
1 tsp. salt
2 tsp. olive oil


3 – 4 T olive oil
1 onion – chopped

2 cloves garlic – minced
¼ cup dried tomatoes – chopped
2 cans tomato paste
1 tsp. oregano



Black olives

Captain Paul’s Favorites:

Swiss cheese

Sauteed Portabello mushroom slices
1 tsp. salt

Directions: For crust, combine all ingredients except olive oil, mix well and knead for 5-10 minutes. Set in a bowl lined with the olive oil. Let rise to double, punch down and form a pizza wheel. Combine all the sauce ingredients and spread on the pizza dough. Add whatever toppings you desire and bake at 425 degrees for 10 – 15 minutes.

Green Pesto as the only topping (no tomato sauce) with a little olive oil sprinkled on the dough makes a wonderful alternative.

PIZZETTE from the Stephen Taber

“Sometimes we buy special ingredients for making pizzette, although much of the time they are put together with ingredients we have on hand or come up with in the moment. Here, I will provide you with the basic dough recipe, then give you five ideas on how to invent your own delicious combinations. These are a huge hit –I think we have a cultural tendency to devour wedge-shaped bread snacks. Often, the crew is distraught to find an empty cutting board strewn with tendrils of caramelized onion and corn meal, until I nudge them down to the galley where theirs is waiting on the warming shelf.”

- Chef Aimee LePage


1 cup water, room temperature or warm (not hot)
3 T olive oil, plus more for greasing bowl

2 ¼ cup all-purpose flour (depending, may be a little less or a little more)
1 tsp. yeast
1 ½ tsp. salt
1 tsp sugar

Mix water and yeast and allow the yeast to bloom. It will have a bubbly, foamy appearance. Add sugar, salt, and olive oil. Stir in 1 ½ cups of the flour. Turn out onto a clean surface and continue incorporating flour slowly while kneading. Stop adding flour once it’s no longer sticky, but is still soft and pliable. Knead for 8 minutes, or until it passes the windowpane test. Stretch a small piece in front of a window or light, if you can see light through it without tearing, it is ready.

Lightly oil a bowl and toss dough around in it to coat. Cover with plastic wrap and place in a warm environment until it doubles in size, 1 to 1 ½ hours.

Preheat oven to 425 degrees. Split dough into 3-4 pieces and round out. Stretch dough with extra flour, using any method from gently pushing with your fingers or using a rolling pin to tossing in the air pizzeria style. Place 9-10 inch rounds on a sheet pan dusted with cornmeal. Add toppings and sprinkle with a bit of sea salt and cracked black pepper. Pop in the over and in 15-18 minutes, you have a golden pizza crust with sizzling toppings! Alternately, use a baking stone and pre-heat, then cut back on baking time.

Pizzette Ideas:

Make your own combinations with what you have on hand: pine nuts, roasted garlic, kalamata olives, roasted fennel, sun dried tomatoes soaked in olive oil, left-over bacon, capers, spinach, figs, summer squash, etc.

  1. ¼ cup light shredded duck confit
    3T chopped picholine olives

    ¼ cup cana de cabra (Spanish goat cheese)
  2. ¼ cup caramelized onions
    thinly sliced hard salami

    after pizza is cooked, add:
    1 cup arugula tossed
    truffle oil and white balsamic vinegar
    sea salt and fresh ground pepper
  3. ¼ cup roasted red peppers
    ½ cup parmesan cheese (or any cheese, really)
    1 tsp fresh herbs such as thyme, marjoram, oregano and rosemary
  4. 1 small tomato, sliced thinkly
    fresh mozzarella sliced or grated
    basil leaves, torn
  5. ½ cup squash puree, like leftover delicata squash,
    mixed with 2 tsp olive oil (spread and use as a sauce)
    ¼ cup crumbled goat or sheep’s milk cheese
    1 tsp chopped sage
    drizzle with olive oil

VANILLA ICE CREAM from the Lewis R. French

Homemade ice cream is a Friday night tradition on the Lewis R. French. We use an old-fashioned ice cream maker and everyone joins in the fun, taking turns at the crank or sitting on the maker t keep it from walking across the deck while it’s being cranked. – Chef Kathy Pease

6 eggs
2 ¼ cups plus 2 T sugar

4 cups milk
2 cups half and half
2 ¼ T vanilla
3 cups whipping cream

Combine eggs and sugar, beating well. Add remaining ingredients and pour misture into the ice cream freezer can. Follow directions for your ice cream maker. Note: If you are adding something extra, like chocolate chips or strawberries, save the additions to add just as the ice cream is starting to firm up rather than putting them into the batter at the start. Adding extras will make the hardening process take longer. Makes 1 gallon of ice cream.

For more recipes from the fleet, please visit our Galley webpage.

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