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Here are some recipes from the galley of the Evans. Check here often for new treats! Appetizers Marinated Mushrooms Main Dishes Baked Haddock in Sour Cream and Dill Sauce Sweet and Sour Kielbasa Pecan Encrusted Salmon Sauces Balsamic Zing Salads Eileen's No'toy'rious Pretty Darn Good Pasta Salad Lots of you have asked for it and here it is! Apple Salad Oriental Coleslaw Bread Zucchini Bread Desserts Easy Praline Bars Black and White Chocolate Chunk Cookies Eileen's amazing recipe published in Bon Appetit magazine! Cream Cheese Pumpkin Pie Eileen's Peach Cobbler Chocolate Raspberry Brownies Toll House Oatmeal Squares Fudgy Brownies Flourless Chocolate Cake Strawberry Shortbread (not Shortcake!) Available in soft cover, Windjammer Cooking: Great Recipes from Maine's Windjammer Fleet will make a wonderful gift for friends and family who love to cook and to eat, and it is a "must have" for anyone who loves the sea and the proud, time-honored traditions of historic sailing vessels. Each of the vessels in the fleet has its own style, and as you'd expect, each captain has his or her own distinctive writer's "voice," so although the chapters are structured similarly, the writing styles vary, creating a unique collection of stories and recipes that are as individual as each windjammer. Many of the recipes are typical of down-home, Down East, schooner-style comfort food, and several are upscale gourmet delights. The captains of the twelve vessels in the Maine Windjammer Fleet contributed histories, photographs, recipes, and stories in collaboration with Smith/Kerr Associates, LLC, to produce a 154-page volume that features chapters about each schooner, 200 breathtaking, full-color photographs, and more than 50 recipes. An introductory chapter describes the windjamming experience and the various islands in the Penobscot Bay area and, of course, a section of the cookbook is devoted to our traditional Down East Lobster Bake. Each cookbook includes an 8-minute DVD of the Windjammer Fleet. Call us now to order your copy of Windjammer Cooking: Great Recipes from Maine's Windjammer Fleet; we'll ship it to you promptly. (877) 238-1325 or email your order to evans@midcoast.com Our Price: $ 27.00 plus $5.00 shipping and handling* *additional charges apply to orders shipped by Express Mail or to locations outside of the contiguous United States On board the Evans everyone is welcome to help in the galley and maybe even learn a trick or two. Remember, all meals are prepared in minimal space, which is often moving, with no electrical appliances and everything is cooked on a wood stove! There's no set menu and the sky is the limit. We always encourage kids to get involved in cooking too. Cooking together builds fond memories and creates traditions that will last a lifetime as well as improving math and reading skills and encouraging teamwork. All of the food on board is prepared on a 1904 Glenwood "C" no.7 wood stove. There are three meals a day plus an afternoon snack. There are also snacks available at all hours in the galley as well as fresh fruit. Meals are served on deck buffet style unless it's raining in which case we eat in the galley. It can be a tight squeeze but it ends up being a great way to get to know your shipmates! Breakfast can be eggs and bacon, pancakes and sausage, french toast and canadian bacon, and there is always hot coffee or tea, fresh muffins, breads or pastries, fresh cut fruit and fresh whole fruit, granola, yogurt, cereal, orange juice and other fruit juices. Lunch consists of soups, chowders, chili, salads, deli sandwiches, fresh breads and dessert (lunch desserts are usually things you can pick up and eat like cookies, bars, squares, or brownies). Afternoon snacks can be as simple as mixed nuts or M&M's or chips and salsa and guacamole (my favorite!), mini bagels and assorted cream cheeses, bruschetta, or chocolate dipped strawberries and apricots. Dinner is always just too much food; a complete ham dinner, turkey with all the fixings, lemon pepper chicken, pork or beef roasts, homemade baked beans, seasoned mashed potatoes or baked potatoes, always fresh vegetables (some even from my garden later in the season!), fresh bread or rolls and salad. Dinner desserts are usually the type for which you would need a plate or a bowl; pies, mousse, strawberry shortcake, apple crisp, cobblers, etc. all with hand whipped cream. Of course one meal during our trip is our famous lobster bake on an uninhabited island. I do the cooking for this meal so the cook has some time off! We all go ashore and have a smorgasbord of lobster, mussels, clams, corn on the cob, vegetables and chips and dip, hot dogs, hamburgers, watermelon, champagne and s'mores. Lobster not your thing? Don't worry because we provide veggie burgers or kabobs for vegetarians or for folks that don't like or are allergic to seafood. Given advance notice we can accommodate your special dietary needs. back to the top Easy Praline Bars We've added this recipe to the web site because so many people have asked for it. It comes from Carrie Groth (cook in 1999 and 2000) and is included in the Summertime Sailing Cookbook that she published in 2000 (unfortunately, no longer in print). They are super simple and super yummy! 12 Graham crackers* 1 stick butter 1/2 C light brown sugar 1/2 C chopped pecans Arrange graham crackers on a baking sheet. You'll want them pretty close together so the topping stays on top of the crackers. Melt butter and add brown sugar. Stir continuously over low to medium heat for two minutes...to just before boiling. Pour the butter and sugar mixture evenly over the crackers. Sprinkle the chopped pecans on top and bake for 10 minutes at 400 degrees. Cool before removing them from the pan. Break apart and enjoy! * Graham crackers come in a variety of flavors now; chocolate is quickly becoming a favorite on board for use in this recipe. Black and White Chocolate Chunk Cookies Thanks to a letter written by guest Pamela Dorgan, our wonderful chef, Eileen, the Queen of Cuisine, was published in the August 2006 issue of Bon Appetit magazine! Here it is just in case you missed it… “My family and I went sailing in Maine on the historic Schooner Isaac H. Evans. Chef Eileen Worthley made the best meals on the ship’s wood stove. Could you persuade her to share the recipe for the chocolate cookies with white chocolate chunks? - Pamela Dorgan Woodbury, CT Black and White Chocolate Chunk Cookies - makes about 3 dozen Nonstick vegetable oil spray 2 cups all purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking soda ¾ teaspoon salt ¾ cup sugar ¾ cup (packed) golden brown sugar ½ cup solid vegetable shortening ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract 12 ounces coarsely chopped high-quality white chocolate (such as Lindt or Perugina) 1 cup coarsely chopped pecans Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick spray. Whisk flour, cocoa powder, baking soda, and salt in medium bowl. Using electric mixer, beat both sugars, shortening, and butter in large bowl until fluffy. Beat in eggs and vanilla. Add dry ingredients; stir. Add white chocolate and pecans; stir. Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart; flatten slightly. Bake cookies until just set, about 13 minutes. Cool on racks. Can be made 3 days ahead. Store airtight at room temperature. back to the top Eileen's No'toy'rious Pretty Darn Good Pasta Salad Eileen rarely measured anything, especially when tossing together a playful concoction like the one following. Therefore, be advised that the suggested quantities in this recipe are approximate and have been scaled down from a salad to serve 26 people on the boat to a dish that would serve around 12…something you might like to take to a party or prepare for your family, planning to have enough left for a second meal. The essential success of this salad lies in the firmness of the pasta, the roasting of the garlic, and the fresh herbs…none of that dried stuff! Also, the spirit with which you liberally sprinkle the TLC is most important. If you do not have a jar of TLC on your shelf you may end up with a fine salad, but it will not capture the essence of the pasta salad you enjoyed on the Evans Here's the recipe (straight from Eileen!) and the ingredients are highlighted in bold. Boil 2 Cups dried pasta in salted water until cooked but still firm (al denteis the cook’s lingo). I like rotini best because it has such a fun shape and it is semolina pasta and therefore firmer than an egg noodle or macaroni. Upon occasion I have used tortellini and those are real good, too, with the extra surprise of being filled with cheese. Immediately after boiling the pasta, turn it into a colander and cool it down by running cold water over it. Transfer the cooled pasta to a large salad bowl and toss it together with a couple tablespoons of extra virgin olive oil and salt and pepper. Now, the fun part;go to your toy box and decide what toys you want to put in your salad: My absolute favorite is roasted garlic*, and I use the cloves of and entire bulb. I also use about ¼ to ½ Cup of sliced sun dried tomatoes, 6 or 8 artichoke hearts sliced in half or quartered depending on size, ¼ Cup sliced pitted black olives. Sometimes, at the bottom of my toy box I might find cioppolito onions which I quarter or halve, or 2 or 3hearts of palm that I slice into ½” slices, or a tablespoon of capers. Your toy box might include chopped green or red pepper…or roasted red pepper, chopped scallions, perhaps some garbanzo beans. The point is not how many or which toys you use, but how much fun you have playing with them! After throwing all your toys onto the mound of cooled pasta, add some chopped fresh basil…about ¼ Cup, and ¼ cup TLC, and ½ cup grated Parmesan cheese. Mix a dressing of ½ cup mayonnaise thinned down with ¼ cup of any vinaigrette type dressing you may have on hand…balsamic vinegar, Italian, Garlic, Caesar…any one will be great, just don’t use something sweet like poppy seed or French or raspberry. Pour the dressing-mayo blend that you’ve created over the pasta and toys, sprinkle a little more salt and pepper, and toss them all together. Enjoy! * To roast garlic: break up the cloves of a while bulb and remove all of the papery skin. Place the cloves on an aluminum foil lined (shiny side up so the heat will reflect more evenly) pan and drizzle extra virgin olive oil over them and some salt and fresh ground pepper. Toss them around a bit so that all of the cloves are coated with oil on all sides. Fold up the edges of the foil to make a sort of cup around the garlic and put in the oven to roast. Roast at maybe 300 to 350 degrees for about 20 minutes to a half-hour, stirring occasionally, until a nice deep golden brown. The garlic must be soft all the way through, and the darker it gets, the sweeter it gets, but take care not to let it get black! back to the top Pecan Encrusted Salmon Marinade: ½ C soy sauce or tamari ½ C maple syrup ½ C water heaping tablespoon minced garlic a few grindings of black pepper Mix the above together and pour most of it, reserving approximately ¼ C, into a large shallow pan. Place six to eight salmon filets (skin side up) or salmon steaks into the marinade and let set in the refrigerator for about an hour or all day, if you wish, turning the pieces of fish over occasionally so that they are marinated thoroughly. Pecan Crust: 1 C, approximately, of finely chopped pecans 2 Tbsp. maple sugar (brown sugar can be substituted) Reserved portion of marinade Toss pecans together with marinade and maple sugar. Sprinkle on top of salmon pieces just before baking. The baking of fish is so variable. A good rule of thumb is 10 minutes per inch at the thickest part of the piece of fish, in a moderately high oven. This is a good start. Bake it for that long and if it doesn’t “flake” when you you try to separate its fleshy layers with a fork, bake it just a bit longer. If you have a broiler, it is a nice touch to run the baked fish under the broiler for just a minute or two to caramelize the pecan crust. Of course, we can’t do that on the Isaac H. Evans, because the wood stove has no broiler! But it tastes great, just the same. back to the top Zucchini Bread Whisk together: 3 eggs 2 cups granulated sugar 1 cup vegetable oil 2 cups grated raw zucchini 2 tsp vanilla Stir into above until well blended: 3 cups flour 1 tsp salt 1 tsp baking soda ¼ tsp baking powder 3 tsp cinnamon 1 cup chopped nuts Bake in two well-greased 9" x 5" x 3" pans in oven preheated to 350 degrees for approximately one hour. back to the top Cream Cheese Pumpkin Pie Pumpkin filling: 1 small can (1¼ to 1½ cups) pumpkin ½ C sugar 1 tsp cinnamon* ½ tsp ginger* ¼ tsp nutmeg* ¼ tsp cloves* 2 beaten eggs 1 C evaporated milk or light cream mix all ingredients thoroughly * 2 tsps of pumpkin pie spice can be used instead of measurements of each individual spice Cheese filling: 1 8oz. bar cream cheese, softened ¼ C sugar ½ tsp vanilla 1 egg, beaten mix well For a layered 2-filling pie, simply spread the cheese mixture in the bottom of a 9" pie crust and pour the pumpkin mixture on top. For a marbled 2-filling pie, pour the pumpkin filling into a 9" pie crust and then drop spoonfuls of the cheese mixture here and there and marble the two by drawing the blade of a knife back and forth through the dollops. It is important that the cream cheese be soft when you make that mixture, otherwise it will be too thick and firm and will not marble easily with the more liquid pumpkin filling. Bake at 350 until set, about an hour. Makes one 9" pie. back to the top Baked Haddock in Sour Cream and Dill Sauce 2 # Haddock fillets 2 C. Sour Cream ½ C. Mayonnaise 1 t. celery salt ½ t. pepper ¼ t. ground thyme ½ t. paprika dried or fresh dill weed (to taste) Place haddock in a deep baking pan. Mix all sauce ingredients together in a large bowl. Spread sauce on top of haddock to cover the center of the fillet leaving some fish showing all around. Sprinkle fresh or dried dill weed on top of sauce. Bake at 350 degrees for 20 minutes or until haddock fillets flake easily with a fork. Serves 4. This sauce is also good on chicken and any extra sauce is great on egg noodles. back to the top Eileen's Peach Cobbler Approximately 8 large ripe peaches, peeled, pitted, and sliced 2 or 3 ½ pints of blackberries Strew fruit in well buttered 13"x9" pan Stir together and then sprinkle on top of fruit: ½ to 2/3 C sugar, depending on sweetness desired ¼ C flour ½ tsp cinnamon Mix together and spoon atop fruit and sugar the following dough: 1 ¾ C flour ½ tsp salt 3 tsp baking powder ¼ C sugar 4 to 6 Tbsp shortening or butter (or a combination) cut into flour mixture, biscuit method 1 C milk added and stirred into above. Bake at 425 degrees for approximately ½ hour or until fruit bubbles and biscuit topping is browned.  Eileen added raspberries to this batch...yummmmmm! back to the top Marinated Mushrooms 3 lbs fresh mushrooms; rinse clean and trim stems; cut in half or quarters if very large, otherwise leave whole as they will shrink as they marinate. Whisk together the following: 1 C extra virgin olive oil 2 C red wine vinegar 1 red onion chopped ¼ C sugar 4 Tbsp Accent 3 Tbsp salt 2 Tbsp minced fresh garlic or ½ tsp garlic powder (fresh is best) 1 tsp pepper (coarse, fresh ground is best) pinch red pepper flakes 1 Tbsp fine chopped fresh oregano or a pinch of dried oregano (fresh is best) Add cleaned mushrooms to marinade and allow to marinate for two or three days, stirring occasionally. back to the top Chocolate Raspberry Brownies Melt together and set aside: 2/3 C shortening 4 squares (4 oz.) unsweetened baking chocolate Beat: 4 eggs Add: 2 C sugar 1 C flour ½ tsp salt melted chocolate mixture 1 tsp vanilla 1 10 oz. package of Hershey's chocolate-raspberry chips 1 C chopped nuts (optional) Bake in greased 13"x9" pan at 350 degrees for approximately 30 to 35 minutes. back to the top Toll House Oatmeal Squares Greased 13” x 9" pan, oven preset to 350 degrees Cream together: 1 C shortening 1 C brown sugar 1 C granulated sugar1 tsp vanilla Beat in: 2 eggs Toss together and add to sugar-egg mixture and blend well: 1½ C flour 1 tsp baking soda 1 tsp salt Fold in: 2 C uncooked oatmeal 1 C chopped nuts Spread above mixture into pan and sprinkle evenly across the top one 12 oz. package of semi-sweet chocolate morsels. Bake in preheated oven for only one minute, until chocolate morsels are melty. Remove from oven and run a knife through the chocolate and dough to marble. Return pan to oven and bake until set and dough mixture is golden brown, approximately 12 to 14 minutes. Test for doneness: A sharp knife or toothpick should come clean after being inserted into dough near center of pan. Cool before cutting. Yields approximately 24 2" bars. back to the top Apple Salad 5 large Granny Smith apples 2 T lemon juice ½ C sugar 1 T cinnamon 2/3 C raisins or grapes (if using grapes be sure to cut them in half or quarters) 1 cup chopped walnuts Core and thinly slice the apples (do not peel them). Place sliced apples in a large bowl and sprinkle them with the lemon juice; stir to coat. The lemon juice keeps the apples from browning. Add sugar, cinnamon, raisins or grapes, and walnuts and stir until apple slices are well coated. You may substitute honey instead of the sugar to sweeten. This salad is often served for breakfast on the Evans as a perfect compliment to French Toast and sausage. back to the top Oriental Coleslaw 1 head green cabbage ½ head red cabbage 1 bunch scallions 6 carrots ½ C. chopped almonds 1 C. sunflower seeds 2 packages of Ramen noodles (Oriental flavor) Dressing: ½ C. vegetable oil or olive oil ¼ C. vinegar (I prefer red wine vinegar but white or apple cider work as well.) 3 T. tamari 1 T. sugar 2 packages of Oriental flavoring included with the Ramen Finely shred the green and red cabbage and the carrots. Chop the scallions. Crush the Ramen into small pieces (best done by gently breaking it before opening the package!). Mix all prepared ingredients in a large bowl. Add the almonds and sunflower seeds. Mix well. In a separate bowl combine all the ingredients for the dressing and mix very well allowing the sugar to dissolve. Pour dressing over coleslaw and mix well. This prepares enough for a party (or 22 passengers on a boat!) so scale down the amounts for yourself or a more intimate gathering. It’s also nice if you prepare this a little ahead of time and occasionally stir everything to let the dressing act as a marinade. A passenger (Colleen K. from Chicago) suggests adding grilled, sliced chicken to turn it into a main dish! I hope you agree that this is a nice change from traditional coleslaw. back to the top Sweet and Sour Kielbasa 3 lb. Kielbasa 1 C. ketchup 1 C. sugar 1 can crushed pineapple Cut Kielbasa into 1" pieces and place in deep cooking pan. In a separate bowl combine the ketchup, sugar, and pineapple (do not drain the juice!). Stir well. Add the sauce mixture to the kielbasa and mix. Bake at 375 degrees, stirring occasionally, until the sauce starts to bubble and the kielbasa browns. This is a very simple recipe that is super tasty. It's great served over white rice. This quantity easily serves 6-8 people and is easily multiplied! back to the top Balsamic Zing melted butter Balsamic vinegar brown sugar I honestly have never measured how much of each ingredient I mix in. You just have to adjust it to taste by adding sugar if it's too tart or vinegar if it's too sweet. I usually use one stick of butter and try to keep a thin consistency (too much sugar will make a thicker sauce). This is great poured over steamed summer squash and zucchini. (The crew of one boat I cooked on saved the extra sauce for salad dressing!) back to the top Fudgy Brownies ¾ C. sugar ½ C. butter 2 T. water 8 oz. semi-sweet baking chocolate 2 eggs 2 t. vanilla extract 1 C. flour ¼ t. baking soda ¼ t. salt In a saucepan heat sugar, butter, and water until it just boils (stir constantly). Remove from heat and add chocolate until thoroughly melted. Stir in eggs one at a time until mixed in well. Stir in vanilla. Add flour, baking soda, and salt; stir well. Cook in a greased baking pan at 350 degrees until a wooden toothpick inserted in the center come out slightly sticky (not clean!). Cool before cutting. Sometimes I like to add ¾ C. chopped walnuts but sometimes I leave them plain. On the schooner we make two batches of each to make sure we cover all the bases! back to the top Flourless Chocolate Cake Prepare a 9” round cake pan by greasing it lightly and lining the bottom and the sides with parchment or waxed paper. Melt together: ¾ C unsalted butter 1 12 oz pkg semi-sweet chocolate morsels Beat until very thick and light: 4 extra large eggs Fold melted chocolate into beaten eggs gently but thoroughly. Turn into prepared pan. Bake in a water bath in a 400 degree oven for approximately 20 minutes or until set (check after 12 to 15 minutes as oven temperatures vary). If you touch your finger to the surface in the center and it doesn’t get sticky, the “cake” is done. This cake is actually "done" before it actually looks done. Allow to cool thoroughly before removing from pan. It can be refrigerated but tastes best at room temperature. Cover with: Ganache Glaze: 1 C heavy cream 1 lb semi-sweet chocolate or a combination of semi-sweet and bitter chocolate, depending on how sweet you like it. Chop chocolate into very small pieces; semi sweet morsels are easy to use. The smaller the pieces, the better; you can chop them up in a food processor. In a saucepan, heat cream until it just comes to a boil. Add the chocolate and stir until it is completely melted and there are no lumps at all. For flavor you can add a splash of vanilla or any kind of liquor that you might like . . . rum, Framboise, Frangelico, or perhaps some very strong coffee. Turn cake pan upside down onto a cake rack that is placed over a half-sheet pan or cookie sheet or large plate. Peel paper from bottom and sides. (If cake does not release from the pan easily—this can happen if cake has been refrigerated—place pan over the direct heat of a stove burner for just a moment, just long enough to warm up the butter or grease you used for greasing the pan, then quickly invert it onto the cake rack). While glaze is warm and runny, pour it over the well cooled “cake”. Work excess glaze from top of cake with a spreading motion, using a spatula or flat edge of a knife; allow glaze to drizzle down the sides. back to the top Strawberry Shortbread (serves approximately 6pp) 2008 was Maria "Ria" Cornwell’s first season as a schooner cook; her Strawberry Shortbread endeared her to many, and quickly became known as her “signature” dessert. On the Evans, the dessert is served buffet style, but it can be dressed up as an elegant plated confection, garnished with a fanned strawberry atop a swirl of whipped cream. It is an unusual version of strawberry shortcake, because the berries are cooked and served warm. For the shortbread: ½ pound (two sticks or 1 cup) of unsalted butter, softened ½ cup sugar 2 cups flour Cream butter and sugar until light and fluffy. Gradually add flour. When completely incorporated, press dough into lightly greased 8”X8” or 9”X9” pan. Pierce top with fork and bake at 350˚ for approximately 12-15 minutes, until a light golden brown on top. Slice while still hot. For the strawberries: 1½ pints (3 cups) fresh Maine strawberries, hulled and sliced. Sugar and water to taste In a saucepan, combine half of the strawberries with a small amount of water. For juicy ripe, Maine berries, just a splash will do. Cook over low heat, mashing and stirring occasionally. When the berries begin to soften and make a sauce, add a few more of the prepared berries. Continue cooking and mashing and adding a few berries at a time until you have only about ½ cup of fresh uncooked berries remaining. Taste and add sugar if necessary—with Maine berries, it may not be! Toss in the last of the uncooked berries and serve immediately over the shortbread squares, with freshly whipped cream on top. back to the top Have fun and eat well!  back to the top
Schooner Isaac H. Evans
Captain Brenda Thomas PO Box 791 Rockland, ME 04841 toll free 1-877-238-1325 E-mail: evans@midcoast.com  
 
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