Do you have a small kitchen? Cook Like a Chef Schooner

Written by Michaela Cavallarro
From our January 2022 release

Home cooks don’t have to worry about the kitchen cruising along with the seas – while working in front of paying customers, no less – but Chef Annie Mahley is used to it on board. G&E Region. Mahley and her husband, Captain John Finger, have operated the two-masted schooner out of Rockland for 23 years, preparing three meals a day in the six-foot-by-eight-foot kitchen throughout the sailing season. Become an impromptu and flexible chef, learning how to hide only the necessary tools and how to make full use of each individual item. in a The Little Kitchen Cookbook: Big Flavors from a Small SpaceShe takes her mean and mean approach to what she calls “comfort food with a fine touch”.

Courtesy of Story Publishing

Fitting, perhaps, largely for the era of the pandemic, all 50 recipes in the book—from garlic shrimp to pumpkin-almond soup to chili-rubbed ribs—are designed to serve up two. Daughters Mahley and Wenger are out of the house now, and the couple has sold out Regen to an ex-boyfriend in 2020, so she’s been dealing with the challenge of slimming down. “There were a lot of times, if I bought the same amount as normal, I would end up with ingredients left over,” she says. Hence, there’s an entire section called “Use It,” which is dedicated to putting the surplus to work—clam broth combined with lemon, cream, and dill sauce; Pomegranate molasses mixed with Greek yogurt, coriander and lemon; Pumpkin puree folded into pancakes. As for keeping cool if things go wrong in the kitchen, Mahle is as sedate as any old salt. “Be fun and positive in the most authentic way,” she advises.

Roasted red pepper

Photo by Kristen Teague


2 red bell peppers, halved and seeds removed

5 ounces linguiça sausage (or smoked pork sausage)

4 ounces feta cheese, cut into 4 pieces

6 golden (or red) cherry tomatoes, halved

2 teaspoons of extra-virgin olive oil

pinch of kosher salt


  1. Heat the oven to 400 degrees.
  2. Place the pepper halves in a roasting pan or pie plate, cut side up. Fill the pepper halves with sausage. Lay a slice of feta cheese on top of the sausage, followed by the tomato halves. Drizzle with olive oil and sprinkle with a little salt.
  3. Roast for 1 hour 10 minutes or until peppers are softened and starting to turn brown on the edges.

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