Hi there Galley folks. As we head into the colder days, I’ve been taking stock of some basics in my little land kitchen. I’m not a big fan of frequent shopping trips especially looking ahead to some nasty wintery days when I would much rather be curling up with a good book or binge watching some seasonal faves. Today’s recipe is one of those great to have on hand, perfect for casseroles (especially welcome for Omnia users when it it…
A while ago now during a family gathering, we were treated to a wonderful buffet. One dish immediately caught my attention. A tangy, creamy side dish with a light crunch and subtle hint of Dijon. It was love at first bite. What is this, I asked? The response… rémoulade de céleri-rave…from a local catering service. English translation…celery root salad. Once we returned home I immediately went to our local market in search of this new-to-me vegetable. Celery root or celeriac…
I’m back! Did you miss me? I’ve been so involved with my new project (details to come soon I promise) that I almost forgot about my Galley Peeps. So sorry. I promise to be more attentive in the future. As an apology I’m offering a very easy and super tasty meal for you. A two for one. The warm Brussels sprout salad could easily be a stand alone. The crispy salty crunch of the charred sprouts leaves kept me…
Adding to my recent keep-it-local kick, I ordered ten pounds of fresh haddock from a local fisherman. Ten pounds is a lot of fish, I’ve found out. I vacuum sealed sixteen portions to freeze for future meals. Sixteen! Hardly a practice I’d undertake on our small boat for sure, but oh how delicious and what a treat for me to be able to dig into our freezer…sixteen times! This recipe for fish tacos though is very do-able in any small…
I wasn’t going to bother posting this. Grilled steak isn’t news. Nor is salad…although I couldn’t stop digging my fork into this one. Blue cheese and crunchy cabbage…really addictive! Then I realized just how great it is to have in your back pocket of summer recipes. It’s a make ahead kind of meal that you can pack up for a picnic, or take for a weekend camping adventure, or in your RV, or keep in your boat cooler, or…
I’m loving this sandwich/salad combo that was inspired by one of our recent meal delivery recipes. The sweet fig jam, ooy gooy creamy cheese and toasty crispy bread was a sensory delight. Then you have the tangy/sweet-ish salad dressing over fresh greens. But what drove it over the top was the addition of crispy mushrooms that have been tossed, then grilled in parmesan and bread crumbs. Heavenly perfection. Just a few easy steps, beginning with slicing the mushrooms, then tossing…
Fresh is the name of the game here in the galley today. Our local market just got in some fresh (never before frozen, or soaked in sodium tripolyphosphate) Digby scallops all plump and juicy. Some green tomatoes and farm fresh corn on the cob came together to produce our supper tonight. I was feeling a little oink-ish and bought a whole pound of the little sea jewels planning on serving them as a main course although you could easily get…
At the beginning of each boating season I buy a big container of dried wild mushrooms. They’re easy to re-hydrate for so many delicious meals. I also grind them to add richness to sauces. Look at those rich beefy looking babies. They’ve been soaking in water all day even though it usually takes about 15 minutes to re-hydrate. And all deep brown broth is so good saved for sauces, gravies or soups. Please don’t toss it. If someone told me…
I can’t get enough of fresh market tomatoes. Ripe plump so juicy and sweet they make the perfect back drop to any summer meal. Tonight I made this super delicious salad alla caprese style but with the addition of pasta. Any pasta will do but fettuccini was what I had on hand (broken into 2-3″ bits to make eating easier). This one is not too dissimilar to my Ultimate Tomato Salad but the addition of pasta gives it a whole meal step…
I’m afraid that I’m hooked on spicy extreme beans. It used to be dill pickles but oh that spice and crunch sends me over the moon. I buy them in large jars but recently the frugal Galley Kat in me was resenting wasting all that tasty brine. So I made me some pickle brine potato and green bean salad. Within a few minutes pressure cooked we were ready to dine. I barely had time to grill the steaks…but then we…