Spring has sprung and the markets are filled with spring veggies… Have to take advantage of them while they last… GRILLED ASPARAGUS w/ MISO BUTTER inspired by the Tart Tart asparagus olive oil 2 parts butter 1 part miso eggs toast …toss asparagus in a bit of olive oil… …lightly salt and pepper… …grill until edges are lightly browned… Now for the eggs… […]
The queen of all soups. That pretty much sums it up… New York Times food critic Amanda Hesser describes it as “One of the strangest and most delicious soup recipes… By the time it is done, the ‘soup’ is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.” I posted a recipe […]
This rich veal stew can easily be modified for simple life on the water. Instead of the multitude of steps, I reduced this delicious dish to just a few. From a fairly lenghthy cooking process it was ready within 30 minutes. The secret is to use lean tender veal tenderloin, requiring minimal cooking time. #5 R.E.D. BLANQUETTE DE VEAU (Creamy veal stew) serves […]
EARTH HOUR 2014 Candle-lit dinner tonight for this Galley Kat… …what won’t you be cooking?
To my Sea Salt Galley peeps, I have finally found my missing comment box… You can now comment to your heart’s content. If any of you notice any more problems PLEASE let me know through email and I will do my best with my limited ‘tech’ abilities to remedy. Cheers to all of you. P.S. HUGE […]
Crêpes for breakfast, Crêpes for dinner, Spending a bit of extra time to make several is worth the effort. They can be kept refrigerated for 3-4 days (frozen, if you have the facilities, for several months), take up very little space, easy to make… Need I go on? #4 R.E.D. BUCKWHEAT CRÊPES Makes about 1 dozen 1/2 c buckwheat flour 3/4 c all […]
Nothing replaces fresh herbs but in a pinch Gourmet Garden mades an excellent choice… This is a fresh tasting and quick salad – great as is with some crusty bread or accompanying a grilled dinner. CAPRESSE SALAD w/ CRISP PROSCIUTTO 2 servings 4 slices prosciutto 2- 3 tomatoes, sliced or chopped 1 unit fresh mozzarella, sliced or torn into chunks 1 tbsp Gourmet Garden basil […]
My imagination takes me once again to dockside of a seaside village where I pick up some fresh mussels from a local fish market, then trot over to the local ‘boulangerie’ for a fresh baguette. Isn’t imagination fun?… Super easy boat food… #3 R.E.D. MOULES À LA MARINÈRE (steamed mussels) 2 servings 2 shallots, sliced 2 garlic cloves, sliced 1 tbsp butter […]
#2 This French classic will be easy to reproduce on the boat. We were in the habit last year of keeping a good supply of these canned cheeses onboard. No refrigeration needed, perfect for a late evening sunset cockpit meal or should we have unexpected guests drop by. Uncork a bottle of Bordeaux… Enjoy… BAKED R.E.D. CAMEMBERT 125 g Camembert 1 clove garlic, slivered several […]
Galley Kat needs another challenge. I have enough recipes stashed away for a good 3 years of provisoining ideas. But there is still more winter at the end of my tolerance. The other day I stumbled upon an article: 44 Classic French Meals You Need to Try Before You Die… I’ve decided to attack these and see how I can modifiy them for basic galley […]