MOROCCAN ROASTED CARROT HUMMUS

Want to add a touch of the exotic North Africa to your next party? Try this mildy sweet with a touch of spicy dip. MOROCCAN ROASTED CARROT HUMMUS what you will need 1 lb carrots, cut into 1″ pieces 3-4 cloves garlic (skins left on) 4 tbsp olive oil, divided 1/4 cup tahini 1 tbsp Harissa 1 1/2 cups chick peas 2 tbsp fresh lemon […]

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BUFFALO CHICKEN MEATBALLS with BLUE CHEESE DIP

When you don’t want messy drippy chicken wing fingers try these little cocktail meatballs. Very easy to make ahead, then simply reheat when ready to serve. BUFFALO CHICKEN MEATBALLS   what you will need 1 lb ground chicken 1 cup panko (or your fave bread crumbs) 1 egg, lightly beaten 1/2 cup very finely minced onion 1 tbsp Dijon mustard 1 tsp Worcestershire sauce 1/2 […]

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EASY ZUCCHINI SPREAD

With all the wonderful produce available in the local markets it’s difficult to choose which to bring onboard. Afterall, I can’t have it all no matter what with limited space and refrigeration This week I chose zucchini. Two large zucchini and a couple of green onions formed the base. Grating them gave me about 4 cups of zucchini. Treating it to a good sprinkling of […]

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BACON-WRAPPED POACHED FIGS

Blue cheese and dark chocolate pairing? Heavenly! Add to that some crisp bacon and figs… …is there a beyond heaven? Put that chardonnay on ice baby, we’re dining tonight! BACON-WRAPPED POACHED FIGS 12 figs 2 tbsp chocolate balsamic vinegar 1/3 cup blue cheese 12 slices bacon Cook bacon until almost done but not crispy. Set aside to drain on paper towelling Poach figs in a […]

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R.E.D. APPETIZER – an entrée

Here in Frenchland an ‘entree’ is a first course… which now makes perfect sense to me… entrée… a derivative of ‘to enter’.. ‘to introduce or make a beginning’… Now that I have become accustomed to this meaning of the word, it’s difficult for me to revert to it’s more common North American meaning of ‘main dish’. At any rate, while picking up some weekend supplies […]

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PAN-BAKED BRIE with PEPPERED STRAWBERRIES

I try to keep a small supply of these little rounds of Brie and Camembert onboard because they don’t require refrigeration until opened. Just check the expiry date, discard the box marking each sealed round with the date and type of cheese. Add some crackers or crusty bread, some olives and dried fruit or nuts to the mix and you have instant appetizer should guests […]

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SAVOURY BLUE CHEESE BITES

This post is for you Elizabeth of Sail Away Girl (check out her site for lots of sail-related tips & tricks) I have no oven in our little chalet on the water so it would be unlikely that I would make these cocktail ‘cookies’ onboard… well maybe, it I get bored some day… Ha! boredom on a boat? Craziness! Anyway, a while back I posted […]

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YUMMY DIPS and SPREADS part 2: CHEDDAR HORSERADISH GUINNESS SPREAD

Of the two Trader Joe’s spreads tried on a recent trip to Rhode Island the Beetroot Hummus was tasty but the Cheddar Horseradish Spread was my fave. …very zingy and cheesy! Here is my attempt to reproduce that yummy cheesy zingy goodness… CHEDDAR HORSERADISH GUINNESS SPREAD 4 cups shredded aged cheddar 8 oz cream cheese or goat cheese 1 tbsp dijon mustard 3 tbsp strong […]

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YUMMY DIPS and SPREADS part 1: BEETROOT HUMMUS

On a recent visit to Rhode Island, for a Marine Systems/Marine Electrical Workshop a friend and I stopped at Trader Joe’s to buy some food for our hotel room. My first visit and what a treat! …lots of yummy temptations… My friend suggested we find things we have never had before.. Great idea! …so we bought Beetroot Hummus (among other things) Bright pink and pretty […]

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FIREY ROASTED CHICK PEAS

Chick peas are a staple onboard R.E.D. I kept several cans with us last year and used them in salads and stir-fries. Easy and healthy. For this next one why not break out your pressure cooker and within 40 – 45 minutes you can have a good quantity at a fraction of the cost of canned.     FIREY ROASTED CHICK PEAS 2-3 cups cooked […]

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