Maggi and I go way back. We met about 30 years ago in NYC. I was visiting my Dad one school vacation when  his Polish girlfriend Joanna came by to cook us a lovely meal. During preparation she pulled out her silent partner… Maggi. The two of them made the most delicious salad,  it’s no wonder my father married her… Joanna that is, not Maggi.

Maggi has been around since the late 1800′s and is a vegetable protein based  meat enhancer that is essentially Eastern Europe’s equivalency to soy sauce.  Maggi was developed as an inexpensive alternative to enrich the flavor of soups and stocks during economically challenging times.  Now a Nestle product, Maggi is available all over the world and most likely can be found in your local super market.

So, I’m a big soup maker but I have be honest, I’ve never used Maggi for soup. I use Maggi the way my stepmother does, in very small amounts to add  flavor and salt to salads and vinaigrettes.

So simple and so delicious. The next time you go to make a salad forget the Ranch Dressing and introduce your lettuce and palette to the unique flavor of Maggi. Here’s How.

• Pour 3-4 tablespoons of olive oil at the bottom of a salad bowl, preferably wooden.
• Add 2 tablespoons of Balsamic Vinegar and several grinds of  black pepper.
• add 2-3 dashes of Maggi, you’ll get the hang of a dash, and stir.
• Slice up your favorite fresh veggies, like cherry tomatoes, cukes, even beets, and a snip of fresh dill to the bowl, stir.
• Top the mixture with 4-6 handfuls of your favorite greens, cover and refrigerate until ready to serve.
• Toss well just before serving, the veggies will have marinated slightly in the ‘dressing’ and the greens will be fresh and crispy.

Try this recipe once and trust me, you may just make it a daily ritual.

These are a few of my favorite things…
and soon to be yours!!!

YOUR INVITED!
Join us for a night of Shopping, Sipping and Tasting!
Tuesday: 12.14.10 – 5:30-8:00pm
Wednesday: 12.15.10 – 5:30-8:00pm
Unique Gifts for the Hostess in your Life

Introducing…

PoCo|Swag

Aprons!
Powell & Company Signature Aprons
Hand-made with love and dozens of designs to choose from!

Our 100% cotton fabrics are hand-selected and easy to wash!

Bring a little cheer this year to the Hostess on your list!

Style and Comfort at it’s best!
Wrap around ties make for easy fitting
All Aprons – One Size Fits All
$30 each

Soap Sets!
Adorable Powell & Company Soap Sets make for a fabulous stocking stuffer
Colorful and Collectible Vintage Plates are Teamed up with Handmade Rustic Soaps
$6-$12

Serious Swag!
Vintage Bakeware, Zyliss Zester, bamboo spoon, Maggi, Sassy Sandwich picks , Mini Strainer, Reusable Bag, Nifty Butter dish

These are just a few things you’ll find in our One of a Kind Gourmet Gift Sets
Sets Starting at $24 – Ala Carte’ starting at $5

PoCo | Swag
will be available at all Tasty Events this Season!
supplies are limited

Artful Appreciation
Ed Nute photographs will be availble for purchase
Choose from dozens of matted or framed prints of local landscape
interesting objects and delicious inspirations
www.nutephotography.com

You can find us at
14 Union Street, Suite 4
Plymouth Harbor
for more info please inquire by email
wendy@powell-co.com

We Look Forward to Seeing YOU!

Tis’ the Season!

A great time to hunker down and enjoy the pleasures of indoor projects… baking, braising, mulling… mmmmm. But before I take to the great indoors (and before the birds get to all the vibrant winterberry and juniper) I focus my attention on winter’s outdoor projects that will take me past the New Year, and well into February.

From the outside my home is a traditional Cape adorned with simple window boxes that change with each season. Winter is truly my favorite time to dress my boxes. Unlike other seasons where I find myself shelling out big bucks for exotic annuals, gourds and more, winter is all about the natural offerings just steps from my front door.

Living on a salt marsh with a tidal river surrounded by a 2 acre beautiful pine forest, I am generously provided with quintessential offerings. I take full advantage while keeping conscious of the environment. Each year I make a mental note of certain areas I clip from, and stay away the following year to encourage growth. If you clip from the same spot year after year chances are one day you will find there is nothing left! Pine, cedar, winterberry, moss and so-on are all slow growers and can easily disappear, so be kind and try not to get too greedy!

Before the temperature plummets I head out with a big bag, clipping sheers and knee high wellies (it gets pretty murky around the marsh and I want to be prepared!) in search of hearty greens for my bare boxes. The best time to do this is right after a windy storm when green pine has fallen and pinecones are everywhere! This year I got a little help from a neighbor who lost a huge pine. I sent my husband over with the chain saw and whalah I had more pine that I knew what to do with!

Make sure you leave dirt in your window boxes as this with anchor and secure your greens. I start with the bigger white pine and fill in with the juniper, princess pine and cedar as I go. The last touch is the winterberry, a brilliant splash of color that is visible from across the yard. I like to keep the boxes uniform and lay out a plan of attack before I go gathering.

Lovely!

I like to have a little something extra by the front door to welcome friends and family. Some years it is a wreath, last year it was a festive posy and this year I dug up an old red pail and filled it with white pine and some gorgeous holly given to me by a friend.

My window boxes are done, a sure sign that winter is here.
Now back to the kitchen!

I love a challenge almost as much as I love a really good cocktail! So when my bff asked me to create a Thanksgiving Inspired Adult Concoction, I was more than happy to help out, besides, what are friends for?

This tasty task was sure to be fun, but it did come along with a few guidelines.

• Not too filling, fattening or sweet
• easy-do-ahead batch recipe
• creative rimming on glasses

‘Pumpkin Martini’ was the very first image to flash through my brain when recruited. I knew it had to be creamy and a little sweet to truly get the effect I was going for. Pumpkin Pie, Meet My Shaker! Here is where a little innovation and a trip down memory lane happens. See, back in the late 80′s and early 90′s I had a lot of practice in the art of creating cocktails. Serving up Boston’s Finest for 7 years through several venues, I have a few tricks up my sleeve.

Taking from the gorgeous natural surroundings New England offers, this Thanksgiving Signature Drink is easy to style. Bold Beautiful Bittersweet is the palette, rimming the glasses with graham cracker and red and yellow sugar is easy and can be done ahead of time!

Festive Rimming. Here’s how.

• Set your glasses out onto a large tray and polish them up nicely.
• Next, using three plates,  pour about 1/4 cup of each red sugar, yellow sugar and graham crackers crumbs onto a plate. Pour 1/4 cup evaporated milk into a shallow bowl wide enough to fit the rim of the glass.
• Working one glass at a time dip rim in evaporated milk first, pull glass from milk and let it hang over the bowl until drips stop.
• Gently press rim into graham cracker crumbs, give it a very light swish. Go back to the evaporated milk and dip ever so slightly without washing of the graham cracker (a little will come off, no worries)
• Now dip in the red sugar and finish with the yellow.  Place back on the tray and continue to the next! This can be done earlier in the day and will send your holiday sass over the top!

Making Martinis requires several different ingredients in forms of dashes and jiggers, and as we all know serving up a large group can create quite a mess! Make a batch or two ahead of time to keep the bar clean and the host holiday-ready! Mix it up in the morning and store it at the back of the fridge; cocktails will take no time at all when guests arrive.

Creating a martini low in fat and calories was probably the biggest challenge; not an arena I hang out it very often. Incorporating the right ingredients to achieve creamy, slightly sweet and not too filling was key. A blend of pumpkin puree, molasses, sugar free french vanilla coffee mate and evaporated milk turned out to be very drinkable, not too filling at all, and relatively low on the rector scale considering vodka alone adds 100 calories!! Let’s be honest.. cocktails by nature are never low in calories, hey, it’s the holidays and it’s not eggnog, that’s all I need to know! Happy Thanksgiving, and please drink responsibly.

photography by jeff stiles | styling by wendy powell

Pumpkin Chiffon Martini A perfect Pairing for your Thanksgiving Feast

One at a time serves 1

• Shaker with ice
• 2 tablespoons pumpkin puree
• ¼ teaspoon molasses
• Pinch ground cinnamon
• Pinch ground nutmeg
• 1 ½ jigger’s vanilla vodka
• 1 jigger sugar free French vanilla liquid coffeemate
• 1 jigger evaporated milk – not to be confused with sweetened condensed milk!

Method

• Fill shaker 2/3 full with ice.
• Add all ingredients to shaker, secure lid and shake vigorously for 30 seconds.
• Let martini stand in shaker for a moment before pouring through shaker strainer into graham cracker and sugar rimmed martini glasses.

Pumpkin Chiffon Martini Party Pitcher serves 8

• 1 cup pumpkin puree
• 1 ½ – 2 tablespoons molasses
• ½ teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 1 cup sugar free French vanilla liquid coffeemate
• 1 cup evaporated milk
• 1 cup vanilla vodka

Method

• Place pumpkin puree, molasses, cinnamon and nutmeg in a large spouted mixing bowl and whisk until well combined.
• Add coffeemate and evaporated milk, whisk. Stir in vanilla vodka and pour into an airtight container until ready to serve, refrigerate.
• Set your bar with graham cracker and sugar rimmed martini glasses. Select a festive, preferably glass, pitcher to transfer the martini mixture.
• Have a shaker or two handy with plenty of clean drinking ice.
• Fill shaker 2/3rds with ice, pour approximately ½ cup of martini mix over ice. Secure the lid and shake for 30 seconds. Let martini rest for a moment before pouring into ready rimmed martini glass.

]]> http://powell-co.com/TastyTalk/food-styling/pumpkin-chiffon-martini/feed/ 0 http://powell-co.com/TastyTalk/recipes/rustic-apple-tart/ http://powell-co.com/TastyTalk/recipes/rustic-apple-tart/#comments Mon, 18 Oct 2010 18:18:53 +0000 wendy http://powell-co.com/TastyTalk/?p=215 Apple picking season is here!

This is a great activity NOT to be overlooked in New England. Orchards from Harvard Massachusetts to Little Compton Rhode Island are welcoming families of all ages to stroll the groves and fill up on apples, cider and other seasonal treats. Not only a great way to get a hearty dose of the great outdoors, apple picking inspires all kinds of wonderful kitchen activities!

I’ve been busy cooking up local varieties in all sorts of delicious ways; but hands down, my favorite way to incorporate these crisp, seasonal sweethearts into my culinary regime is in my simple Rustic Apple Tart.  Free-form and individually unique, these tarts are quick to make and can stand up to any Apple Pie! Don’t sweat the labors of homemade pie crust (unless you enjoy cruel punishment, go right ahead), years of catering proved to me that the Pillsbury Dough Boy really knows what he’s doing with pie crust! So get peeling! Those apples won’t last forever on your counter!

Rustic Apple Tart

Ingredients

1 box Pillsbury or Betty Crocker Pie Crust Mix (dry mix, just add water kind!)

4 cups sliced green apples – skinned and cored – approx. 4 large apples

1/4 cup sugar

2teaspoons corn starch

½ teaspoon cinnamon

½ teaspoon ginger powder

4 teaspoons lemon juice

1 tablespoon honey

pinch salt

Pinch of nutmeg

1 egg white, lightly beaten

3 tablespoons raw sugar or more if you wish

Directions

• Prepare pie crust according to box instructions.
• Turn dough out onto a heavily floured surface, knead lightly. Divide dough into 2 equal portions; roll each dough portion into an approximate 8-10 inch circle. Cover and chill for about 10 minutes.
• Meanwhile, in a medium bowl, combine the apples, cornstarch, sugar, cinnamon, ginger powder, lemon juice, honey and salt. Stir to combine.
• Preheat oven to 350°. Uncover dough; place dough circles on a baking sheet lined with parchment paper. Place half of the apples in the center of one of the dough circles, spread them out slightly, leaving a 2-inch border. Repeat with the second dough circle and remaining apples. Pour the juices collected in the bottom of the bowl equally over both sets of apples.
• Fold up the edges of the dough circles over the sliced apples crimping to seal.  Leaving a 4-5 inch opening at the top. Lightly brush the pastry with the beaten egg white. Sprinkle the two rounds with the raw sugar.
• Bake for 45 minutes or until golden brown.

Living on the South Shore has it’s perks, and fresh seafood is definitely one of them! I have strict rules when it comes to seafood and demand quality. The best way to determine freshness is by performing the good old fashion ‘sniff test’. Never be afraid to ask your fishmonger for a whiff. If they say ‘no’ they have answered your question and that’s your cue to find a new monger! Fresh fish should never smell fishy… it should smell like the ocean. Having lived in New England my entire life I have had countless opportunities to experiment with all different types of fish. Although I could never choose a favorite, this flounder recipe is so delicate, so pretty and so flavorful it is almost mind boggling. Flounder Poached in Coconut, Ginger, Basil Broth has been the STAR of the show at Powell & Company Cooking Classes all month, now make it a part of your repertoire!

The recipe begins with fresh sole fillets, the smaller the better for this method. Check for small bones along the spine and pull them out if necessary. The fillets are lightly seasoned with fresh ginger and basil before they are rolled up and secured with a blanched scallion. Don’t let these little bundles fool you, this is the easy part! If you are not up for a fancy scallion tie, simply secure with a tooth pick or short wooden skewer.

The aromatic coconut broth has tones of Thailand and an Asian spin that will have you salivating the minute the garlic hits the pan.  Once your broth is complete the fish is ready to be poached. Have your Jasmine rice ready, this dish will only take 8 short minutes.

Flounder Poached in Coconut, Ginger and Basil Broth Serves 6

Ingredients

6 flounder fillets about 1 ½ pounds

2 tablespoons grated fresh ginger divided

¾ cup chopped fresh basil divided

1 ½ tablespoons olive oil

¼ cup white onion chopped

1 jalapeño seeded and chopped

½ cup sweet red pepper diced

3 cloves garlic minced

2 ribs celery chopped

1 ½ cups vegetable broth

1 cup coconut milk

Juice and zest of 1 lime

2 scallions thinly sliced

2 tablespoons fish sauce

2 tablespoons mirin sauce

1 ½ tablespoons soy sauce

1 tablespoon honey

Directions

• Place the fillets on a work surface and season lightly with salt. Divide1 tablespoon of grated ginger among the fillets; spread ginger evenly over fish. Sprinkle ¼ cup chopped basil over fish. Starting with the thicker end roll each fillet and secure with a pick, or tie with a blanched scallion, set aside on a platter, cover and refrigerate.
• In a sauce pan, with a lid, heat oil over medium high heat, add onion and sauté for 2 minutes. Add celery and continue to sauté for another minute. Add jalapeño and red pepper, sauté an additional minute. Add broth, garlic and remaining ginger; bring to a simmer.
• Remove pan from heat and stir in coconut milk. Arrange rolled fish in a single layer over poaching liquid. Return pan to heat and bring to a boil, reduce to a simmer and cover. Gently simmer for 8-10 minutes or until fish is opaque and cooked through. Remove pan from heat.
• Carefully remove fish with a slotted spoon to a platter. Return pan to heat, add remaining basil along with lime juice, zest, fish sauce, mirin, soy and honey. Bring to a simmer and stir.
• For each plating serve a small mound of hot jasmine rice in a shallow bowl, top with a fish roll (remove the stick) and ladle hot broth over each fish roll. Serve immediately.

Summer just isn’t the same without Lovage! What is Lovage you ask??(I get this a lot at my cooking classes, it’s okay!) It’s a big, beautiful, tasty perennial that has so many uses I am always amazed that we overlook this guy the way we do. I first came across Lovage in 1993 at the Plymouth Plantation of all places. I was visiting the plantation with my toddler son, nieces and nephew for a family field trip. While the  kids were running around playing Pilgrims and Indians, I was immediately drawn to the abundant gardens that seem to be everywhere. The ‘gardener’ was present, doing some weeding and watering, so I took the opportunity to get a little education of my own. I learned that the pilgrims had several different gardens, all with very specific purposes. The Medicine Garden was most intriguing and that’s where I met Lovage……. it was love at first site!

I learned that day that the lovage plant was brought to America on the Mayflower by the Pilgrims, how cool. Widely used in England and Europe, lovage is not only a delicious addition to salads, soups and sauces it can be turned into a tea to stimulate digestion or applied to wounds as an antiseptic. When the gardener ripped a leaf off, handed it to me and said ‘try it’ I was a little skeptical. How could something that heals wounds taste good? I will try anything once, so I bravely started chewing. I was immediately blindsided by the essence of celery. As I continued to chew, the ‘in your face flavor of celery’ mellowed and then came a lovely peppery flavor, so refreshing, so surprising. In an instant about a dozen recipe ideas flash before my very eyes. It didn’t take me long to track down my own lovage . I can’t remember where I got that first plant, but I see them now from time to time at farmers markets and nurseries. If you do decide to plant your own lovage, allow plenty of room. By the third year you may end up with an 8 foot beauty like mine!

Incorporating this lovely leaf into your culinary regiment is easy! Simply clip off a few tender ‘branches’, rinse clean under cold water and pat dry. Lovage can be roughly torn or try a chiffonade by stacking the leaves on top of each other, roll tight and cut across the rolled leaves with a sharp knife.

So where ever you like a blast of celery, try lovage instead! Here are some of my favorite ways to enjoy this healthy herb.

Add a tablespoon or two to egg salad; toss into your favorite garden salad for a spicy alternative; add to marinades for just about anything going on the grill!

Life is funny. Maybe that’s why we have the Pineapple Upside Down Cake! This quirky cake has been showing up around the holidays for my entire life. See, my 93 year old grandmother, Damma, is a big fan. She showcased this sweet treat whenever the opportunity arose, and each time that cake came out my grandfather Pops would fall in love with her all over again. I must admit, for me the treat was all about the visual, as even now I haven’t fully developed a passion.

If you are going to equate the Pineapple upside down cake with a particular holiday, I pick Independence Day! The fourth of July is fun and free; and is the quintessential ‘home’ for this Vintage Americana Treasure.

As for the history of this cake, well everyone seems to be unsure of it’s true beginnings and can’t  be fully explained; but one thing is clear, it all started in the late 1920 and became a household ritual by the 1950′s. Companies such as Sears, Pillsbury and Dole started making products to support this cherished baking method. Recipe contests were popping up everywhere and in the early 1930′s one contest alone drew as many as 2,500 recipe entries!

It’s no wonder by the 1950 Nordic-Ware (you know the BUNDT people) fashioned this Deluxe Pan.

I came across this made ‘in the USA’ Nordic-Ware gem at one of my favorite rummaging spots a few weeks ago. I took it as a sign: You Must Make Pineapple Upside Down Cake for the 4th of July!

Honestly, I don’t even think this puppy was ever used. I found it in it’s original box with an old Macy’s retail sticker; they wanted $5! That was probably big bucks for a funky pan like this! And well worth it. The cake baked evenly, and browned beautifully. It’s true, they just don’t make pans the way they used to.

Here is a quick and easy recipe – no fancy pan needed – but boy does the pan make it fun!

Pineapple Upside-Down Cake

Ingredients

¼ cup butter cut up

½ cup brown sugar

7 slices pineapple rings – fresh or canned

4 maraschino cherries

1 package white or yellow cake mix for a ONE LAYER

Or

½ of a package of a regular size box!

Preparation

• Preheat oven to 350°.
• place butter in the bottom of your handy dandy upside-down pineapple cake pan – or any 9 inch round cake-pan . Melt in the oven while it preheats, about 2 minutes. Remove pan from oven and add brown sugar to melted butter. Gently stir and spread mixture evenly across the pan. Arrange pineapple and cherries in mixture.
• This is optional: Spray the sides of the pan with a little pan spray.
• Prepare batter as directed on cake package. Carefully pour over arranged pineapples. Bake in the center of the oven for 40-50 minutes, turning pan mid-way. Perform the stick test at 40 minutes and continue to bake as necessary.
• Let the cake stand for 5 minutes. Invert onto a serving platter (something with a little lip to catch the drips!) Keep the lid on! Allow 5 more minutes before removing the pan – this will ensure no pineapples sticking to the top.
• This cake is best served warm with vanilla ice cream…. Or (as Damma would have it)….  A big dollop of cool whip! If eating it warm just ain’t happening, cover and leave at room temp till dessert time.

On a quest for fresh fish this past weekend I happened upon these nifty grill mates ‘Fire & Flavor’ at the fish counter – Roche Brothers that is – These planks were calling my name. I visualized my meal instantly! I always forget how much I like cedar plank grilling until I run across a recipe or a cedar product like this one. Dinner was decided.

‘I’ll have 3 salmon and 3 tilapia….. pleeeeease’.

I dashed home and started soaking! See, we’ve done this before and the results are always DIVINE! The flavor is intense and so satisfying. Cedar planks from the  market are always convenient, but the reality is you can go to Lowes, or any home improvement center, and grab a bundle of cedar shingles to get the same results while spending less$$$$.. you decide.

While the planks are soaking, I quickly whip up the Ginger-Lime Marinade. I place the fish in shallow bowls and cover with the tangy soy based sauce and refrigerate for 1 hour.

The soaked planks are grilled on one side for 3 minutes , flipped, and ready for our marinated fillets! Shut the lid and check fish for doneness about every three minutes. Fish will be golden on the edges and flake when done, about 8 minutes.

I am heading to Lowes tomorrow! I just can’t get enough! Stay tuned for cedar plank veggies, chicken and many more smokey soirees this summer!

Ginger-Lime Cedar-Plank Fish

Ingredients:

4 – 4oz fillets of your favorite fish (Here we feature Tilapia and Salmon)

2 cedar planks (or 4 smaller planks)

½ cup soy

¼ cup white wine

4 tablespoons sugar

Zest of 1 lime

Juice of 2 limes

½ teaspoon pepper flakes

1/2 -1  teaspoon cinnamon

1 teaspoon chili powder

2 teaspoon minced fresh ginger

2 cloves garlic – minced

Directions

• Soak cedar planks in water for at least 1 hour.
• Meanwhile make marinade. Place soy sauce, wine and sugar in a medium bowl. Whisk until sugar has dissolved. Add remaining ingredients and stir to combine.
• Place fish in a shallow bowl – pour marinade over fish to covered, reserving excess marinade. Cover fish and refrigerate for 1 hour.
• Heat grill to 350°-400°, place wet plank on hot grill, cover and cook for 3 minutes. Turn plank and place 2 fish on each plank, grill side up (or 1 per plank if using smaller shingles). Set temp to medium low, cover and cook until done.
• Salmon will typically take 8-9 minutes, tilapia about 5-7. Check every three minutes, fish will flake when done.
• Remove planks with cooked fish from grill and place on baking sheets. Allow fish to rest on the planks for 3 minutes. Remove fish from plank and plate, or serve fish directly on plank.

It is Summertime Officially!!! And you know what that means……… Fresh Farm Produce, Farmer’s Markets and CSA’s….

I know what your thinking… Local farms, yeah! Farmer’s Markets, got one down the road! CSA, ummm what? It’s okay, you’re not alone! Lots of people are just getting into the CSA groove, now it’s your turn!

CSA is short for Community Supported Agriculture, a system in which consumers receive food directly from the farmers who produce it. But unlike a farmers’ market system, supporters of community agriculture actually share in part of the farmers’ risk. That is, they pay in advance for a portion of the farmer’s total crop. Crops that do well will be abundant in the share, crops that do less well will be less abundant. For their part, the farmers have a stable income that doesn’t depend on sunny weather on farmer’s market days.

Norwell has found a home for their CSA dreams and will be giving it a go this summer. At the 2009 Special Town Meeting, Norwell voters approved $50,000 of Community Preservation Act funds to start a Community Supported Agriculture (CSA) farm in town. Norwell Farms will run its farm operations at the Jacobs Farm Homestead located at 4 Jacobs Lane. The house, Norwell’s signature historic property, was built in 1726. Norwell Farms will grow vegetables on 1.6 acres in its first year and will distribute vegetables at the Carriage House across the street from the Homestead. The mission of Norwell Farms is to create and sustain an organic farm at the historic Jacobs farmhouse. We are committed to providing fresh seasonal food to our members and educating the community at large about the benefits of local, organic farming.

The idea was such a big success memberships were sold out in three days! Today marks the very first bin pickup for the Norwell CSA and I was lucky enough to find happy farm helpers working hard to fill the bins with beautiful early lettuces, radishes, peas and much much more! Jennifer Friedrich, Farm Manager, took a minute to chat with me in between lettuce baths and trimming. We wandered across the street and out to the field where last minute radish pulls, spinach clipping and pea picking was in full swing.

Kim Almeida, Farm Assistant, is the essence of the all natural farmer, grinning from ear to ear as she tends to the fields, there is no denying her pride.

There will be more summer updates on the New Norwell CSA! Stay Tuned!!!