Let me begin by saying my partner/Captain is a bread-lovin’ Frenchman. Bread with breakfast Bread with lunch Bread with dinner …and all the in between (with wine, cheese or just by itself) I came across this blog post from Sailing Chance a while ago and thought – wow – I can do this. and… Pitas = BBQ pizza (Captain’s second favourite food) I am spoiled at home having a bread machine… just throw everything in, press the setting and ‘voila’…
I’ve never been very successful in cooking pork chops. They usually turn out dry and hard, so I thought I would try brining. I have cooked juicy chickens with this method so why not other meats? There is no particular formula No precise proportions Just start with the following: 1/4 cup sea salt 4 cups water The rest is your choice. This time I used sliced garlic, bay leaves & fresh thyme. Other options might be lemon…
When I first saw the title for this recipe I thought isn’t all shrimp cocktail the same? I have to now admit that this was indeed the best I’ve had… It’s due in part to the seasonings but the passive cooking is what makes them succulent… Best Shrimp Cocktail 2 pounds deveined (shells removed and tails left on) – I used Jumbo Tiger shrimp 3 tablespoons salt 10 sprigs fresh thyme 3 bay leaves 2 teaspoons black peppercorns 1/2 teaspoon…
This past summer I used to bring quantites of cooked brown rice and other cooked grains onboard. I kept them refrigerated in 2-cup sized food bags for a quick easy addition to supper after a long day of sailing. Someday it may be useful to have a Pressure Cooker onboard for longer trips (oh the evergrowing list of galley ‘necessities’) This is another example of the benefits of cook-once-eat-twice …a bit of effort the first time – very little for…
I was thankful that there was some polenta leftover from my first pressure cooker attempt last night…. Cook once – eat twice I sliced the remaining bits of polenta, heated some compound butter in the pan, fried until crispy brown on both sides. Served with a drizzle of maple syrup… The perfect combination of savoury with a hint of sweet.
“The rule is jam tomorrow and jam yesterday but never jam to-day.” “It’s jam every other day; to-day isn’t any other day, you know.” Red Queen Through the Looking Glass. This is jam with an attitude. Best served with a dollop of goat cheese on a crispy cracker… Spicy Strawberry Jam 2 pounds fresh strawberries hulled and chopped 1 3/4 cups sugar 2 serrano peppers (other spicy peppers can be substituted – I used 4 Thai chilis – Oh my,…
I can hear it now. You are on a boat with a 1-burner alcohol stove a 9″x9″ sink with a hand pump faucet and you’re cooking this? But we are ‘dirt people’ for the next 3 months, boat ‘on the hard’ and it’s winter Canadian winter!!! and R.E.D. just received her Pressure Cooker Christmas gift and I found this yummy looking recipe for polenta. I modified it as much as possible to accommodate boat galley cooking keeping in mind the…
I made Bacon Jam last year to bring onboard. It goes very well with Camembert or Brie… and a glass of wine for an after sail snack… It also keeps very well and like caramelized onions is a delicious addition with grilled meats, on scrambled eggs and in sandwiches. My favourite is to spread on toast, top with a poached egg and a slice of avocado. Bacon Jam 1 lb. thick cut bacon 2 extra large sweet…
Made mostly with ingredients on hand this is one easy quick flavourful dish. One of the many things I miss having a good fresh supply of is basil but I recently found a reasonable preserved substitute from Gourmet Garden. The aroma is intoxicating. Easy Pasta Puttanesca 12 ounces linguine 2 tablespoons extra-virgin olive oil 4 cloves garlic thinly sliced 1/4 to 1/2 teaspoon red pepper flakes 2 tablespoons capers drained 1/2 cup roughly chopped kalamata olives 1 28- ounce can…
The real name for these is Okonomiyaki a name derived from the word okonomi, meaning “what you like” or ‘what you want’ and yaki meaning ‘grilled’ or ‘cooked’. I have been making these for years from leftover coleslaw-type ingredients, quite often adding leftover shredded cooked chicken or pork frying then up and serving with soya sauce or Bragg soya seasoning (same flavour as soya but without the added salt) 3 cups of crisp shredded veggies (cabbage, Brussels…