I’ve found out through trial and error that the road to the perfectly easy queso is paved not with a good quality cheese but with good old cheese slices. I can hear the critics now!… Eeeuw! …cheese slices? …AKA plastic cheese? …with a list of ingredients longer than my arm? By perfect I mean smooth, creamy, velvety, drippy queso. And another advantage of cheese slices onboard our boat is that until opened they don’t need refrigeration. (sad but disturbingly true…
When I cook bacon onboard I usually add a few extra strips for future meals like BLT’s (there’s that ‘cook once eat twice’ thing) or this little dip, perfect for an impromptu cockpit party or a pot luck offering. The original recipe is baked for 15 minutes in a 350 ° oven but it needs only a minimal amount of heat to render it that perfect texture for dipping your favourite crackers or veggies (use a heat proof dish and…
Today I am trying out R.E.D.’s new toy… Kitchen King Pro manual food processor It seems like the perfect addition inexpensive, small and no battery life will be sacrificed in the process… For my first attempt I decided to make a hummus-type dip White Bean and Palm Heart Dip 1 can white beans, drained 1 can palm hearts, drained 6 garlic cloves 3 tbsp tahini (or natural peanut butter with a splash of sesame oil) 1/3 cup fresh lemon juice…
I am thinking I may have to find some way of ‘blending’ onboard. There are so many yummy recipes for soups, sauces and dips that require pureeing. A friend said that next year she will bring her battery operated blender should we ‘need’ a Marguerita or three whipped up… But space is at such a premium that I still haven’t quite come to terms with adding something else to an already well equipped teeny tiny galley. Am open to suggestions……
Roasted Red Pepper Dip Ingredients: 1 small Onion chopped 2 cloves Garlic sliced 1/4 cup olive oil 12 ounces Roasted red peppers approx 1-3/4 cups 1/2 cup Walnuts 1/2 cup Fresh basil packed 1 slice White bread chopped 2 tablespoons Lemon juice Salt & pepper to taste In skillet saute garlic and onion in oil till tender and transparent. I have omitted this step from time to time but sauteed gives a smoother taste. In food…