no Pillsbury dough was sacrificed in the process!
Captain François is diving into this galley cooking with such enthusiasm!
Today I was allowed in for a brief period to bake some boat bread
but then I had to retreat.
I was allowed to take photos but that was it.
He even made our preparing-dinner-cocktails
(now that would be a great future post! – Captain’s Cocktails)
WHITE BEAN and HAM SOUP
2 cans of 19 oz white Kidney Beans, drained
3 lbs of ham hocks or shanks (3-4 good-sized pieces)
2 teaspoons Herbes de Provence
1 Tbsp olive oil
1 cup of diced onions
1 cup chopped celery
2/3 cup chopped carrots
2-3 cloves garlic, minced
1 bottle of beer (optional, but Guinness is preferred)
White Sherry to deglaze
4 cups of Chiken Broth
a dash or 3 Frank’s Hot Sauce
Salt and pepper to taste
Fresh parsley, chopped to garnish
Put the ham shanks or ham hocks in a pressure cooker,
cover with beer (tastier than water) and seasoning.
Cook at high pressure for 40 minutes (depending the size of your shanks)
Let pressure release safely while you prepare the veggies.
In large stock pot sauté the chopped onions in olive oil until translucent,
about 5 to 6 minutes,
deglaze with white Sherry.
Add the minced garlic and cook a minute more,
and again (love how this guy cooks).
Add vegetables, beans, and chicken broth to pot.
When the hocks are cool enough to handle,
remove from pressure cooker,
reserving liquid and cut meat into bite-sized pieces
(the meat should be fall-off-the-bone tender).
Add meat and cooking liquid to stock pot and simmer all for another 30 minutes.
Season to taste.
Serve with a pinch of chopped fresh parsley and some Galley Kat bread.
On the boat we would likely have cut the quantity by half for 2 good-sized meals.
The flavour was amazing but even better day two.
inspired by Simply Recipes
Now that I can dock the boat,
I guess this frees up more time for Captain to cook.
…and I have said this many times before….
…a competent man is the galley is a very sexy thing!