The Maine Windjammer Association
Maine Windjammer Association Newsletter
September 2014
 / VOLUME 13 / ISSUE 9  
Fresh from the Galley 1 Potato, 2 Potato, 3 Potato 4!

photo: Jaimie Duplass
Spuds, Tubers, Taters, Fries… Whatever they’re called, we call ‘em delicious!

Hailing originally from the Andes and only being introduced to Europe in the 16th century, potatoes have become ubiquitous and for good reason! This starchy tuber has many of the health benefits of fiber: providing bulk, offering some protection against colon cancer, and, depending on how they’re cooked, improving glucose tolerance and insulin sensitivity. While that’s great to hear, the award-winning chefs of the Maine Windjammer Association love these versatile veggies because they taste great. And, to prove it, we’ve got three very different recipes this month: scalloped potatoes from the Victory Chimes, potato leek soup from the Stephen Taber and potato rolls from the Lewis R. French. Enjoy!

 

SCALLOPED POTATOES
Schooner Victory Chimes

2 lbs. potatoes, sliced
3 T butter
3 T flour
1 tsp. salt
¼ tsp. pepper
2 ½ cups milk
1 small onion – chopped
1 T. butter
½ cup grated cheese

Peel and slice potatoes. Heat 2 T butter, and blend in flour and spices. Stir until hot and add milk. Stir until thick. Put potato slices and onion in a 2 quart casserole. Pour sauce over and stir. Top with cheese, dot 1 T of butter on top. Cover with foil and bake at 325 degrees for 40 minutes. Uncover and cook until potatoes are tender, 60 minutes more. Let stand a few minutes before serving. Serves 6.

NB: This takes 100 minutes to cook. With our slow woodstove, it took forever! Recipe donated by Mary Walker.

 

POTATO LEEK SOUP
Schooner Stephen Taber

1 T butter
4 ounces bacon uncooked and ¼ inch dice
1 lb trimmed leeks (about 3 large), green part and outer layer removed
1 small onion
1 lb potatoes, can use peeled russets or unpeeled red bliss for color, 1 inch dice
2 cloves garlic, minced
¼ cup white wine, I use sauvignon blanc or vermouth
6 cups chicken or vegetable stock
1 T. Dijon mustard
¼ tsp. cayenne
1 bay leaf
½ cup heavy cream
½ cup grated Parmesan
chives for garnish
salt and fresh ground black pepper

Heat a pot over medium heat with butter. Add bacon and cook until it has some color and is firming up. In the meantime, slice leeks in half lengthwise, then cut crosswise in thin slices. Place in a colander and wash thoroughly, as leeks can be very sandy. Add onion and leeks to the pot with the bacon. Stir well and cook until very tender and translucent. Add garlic and sweat until aromatic. Deglaze with white wine, scraping the bottom of the pot with a wooden spoon to loosen any residual bacon bits. Once the wine has reduced to almost dry, add stock, potatoes, bay leaf, group pepper, and if the stock has no sodium, 1 teaspoon of salt. Simmer for about 30 minutes or until potatoes are falling apart.

Remove bay leaf. Add mustard and cayenne, then puree with an immersion blender or in a food processor. On the boat, I beat it with a potato masher. It is rustic and chunky this way, but it’s necessary without electricity!

With the soup simmering, whisk in the grated Parmesan, then the heavy cream. If too thick, add more stock or water. If too thin, allow it to simmer for a few minutes. Adjust seasoning with salt, pepper and even cayenne and mustard if you find it needs more kick or acidity. Stir in the chopped chives, or you can use them as a garnish on top.

Dress it up: Serve with a dollop of crème fraiche, flaked smoked salmon, or some melted leeks for garnish.

NB: This is an early fall favorite. Our farmer, Trish, brings us the most vibrant leeks and creamy potatoes. This soup was the single most asked for recipe of the summer. Serves 4-6.

 

POTATO ROLLS
Schooner Lewis R. French

1 cup russet potato, peeled, boiled and well mashed
1 cup warm water
½ cup sugar
1 ½ T yeast
4-5 cups flour
3 eggs
½ cup (1 stick) butter, melted
1 tsp. salt

Place mashed potato, water sugar and yeast in a large ceramic bowl. Whisk well. Add 2 cups flour and whisk until smooth. Add one more cup of flour, whisk again until smooth. Cover and let rise double.

Add the eggs one at a time, mixing after each one. Add butter and salt, blend together. Add enough remaining flour to make a stiff dough that doesn’t stick. Shape into balls and place in greased muffin tins. Let rise again until double.

Bake at 375 for 15-20 minutes until golden gold brown and puffy.

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


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