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Galley Recipe of the Week
Butterscotch Quick Bread
Make two, one-pound loaves of a bread they’ll rave about. Buy disposable foil loaf pans. They are easy to wrap, easy to tote, store or freeze.
2 cups brown sugar
3 tablespoons canola oil
4 cups flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups buttermilk or sweet milk clabbered with 2 teaspoons vinegar
Set the oven to 350 degrees and grease two loaf pans. Beat eggs, gradually adding sugar and oil. Combine dry ingredients in a zip-top bag and tip to mix well, then add to egg mixture alternately with the milk. Mixture should be evenly wet. Do not over-beat. Divide batter into two loaf pans and bake about 45 minutes or until loaf is firm and springy to the touch.
Cool loaves 10 minutes in pans, then remove and cool on a rack. Wrap and let equalize for a couple of hours for easier slicing. Serve with butter, toasted or plain.
Stove top method: Make half the recipe and spread batter in a cold, well-greased 10-inch skillet. Cover tightly and cook over a low burner until it’s browned on the bottom and firm in the middle.
See Janet Groene’s potluck recipe of the week at Camp And RVCook.
Tips for the Boat Cook
* Make your favorite risotto, then stir in bay scallops and broccoli florets over low heat just until scallops are firm and broccoli crisp-tender.
* The best new pouch food this year is Safe Catch Tuna. Get all the versatility of tuna, the ease and light weight of a pouch AND the safety of a premium seafood that is wild caught and tested for mercury. Best buy is pouches by the dozen from http://amzn.to/2p7O82P
* Toast flour including non-wheat flour, to bring out a richer, nuttier flavor. Put two cups flour in a clean, dry, heavy skillet over medium heat and stir until it’s the desired shade, from beige to copper. Keep dry in a sealed container. Use it like any other flour to make sauces, roux, gravy or to thicken stews.
* To bake bread in a pressure cooker atop the stove, remove rubber parts. Grease cooker and coat with cornmeal. Put in bread dough for its final rising. Lock on lid and cook over low/medium heat, peeking as little as possible, until interior temperature of the loaf is 175 degrees. Top will not brown. Turn out on a cutting board, brown side up.
Galley Recipe of the Week
Elegant Egg Sauce
The old joke is that doctors bury their mistakes and bad cooks cover theirs with sauce. When you’re cruising the Straits of Dire and the same old galley meals need to be classed up, whip up this sauce and serve it over everything from steamed vegetables to burgers, toast, fish or fried eggs.
3 hard-cooked eggs
1 tablespoon butter
1 tablespoon flour
3/4 cup milk
1 teaspoon dried parsley
1 teaspoon prepared horseradish
Pinch salt, freshly ground pepper to taste
Peel eggs and set aside. In a medium, nonstick skillet, melt butter and stir in flour. Gradually stir in milk to make a smooth sauce. Stir in parsley, horseradish, salt, pepper and two diced eggs. Slice the remaining egg for a garnish over the finished dish. Makes about 1 1/4 cups sauce.
Love healthy snacks? Make your own in big batches, then package for the pocket. Carry anywhere. Eat anywhere, any time. Easy recipes at http://www.createagorp.blogspot.com
Pantry Recipe of the Week
Whether it’s a budget emergency, a weather delay or a mechanical glitch, stuff happens. That’s why boaters keep extra food in the pantry just in case. Each week we present a recipe made with foods you can stow now and bring out weeks and even years later.
3 cups water
1 ½ cups rice
1 tablespoon powdered bouillon (chicken, beef or vegetable)
½ teaspoon ground nutmeg
1 cup coarsely chopped walnuts
1/3 cup grated hard cheese such as Paramesan (optional)
1 tablespoon dried parsley
Bring water to a boil and stir in rice, bouillon and nutmeg. Cook until rice is tenderFold in walnuts and cheese. Sprinkle with dried parsley. Adjust seasonings. Serves 3 as a vegetarian main dish or 6 as a side dish.
If you can’t find julienne beets, chop whole beets coarsely. With thick slices of bread this soupy ragout can be stretched to serve up to 8.
16-ounce package finely shredded cabbage (cole slaw mix)
15-ounce can julienne beets, undrained
Medium onion, finely chopped
2 quarts beef stock
10-ounce can roast beef in gravy, shredded
Salt if needed, freshly ground pepper to taste
1 teaspoon dried dillweed
1/8 teaspoon ground cloves
Thick sliced peasant bread
Put cabbage, beets, onion and liquid in a large saucepan. Bring to a boil, cover, reduce heat and simmer until cabbage is very tender. Stir in seasonings. Toast bread if you wish. Put the bread in a shallow soup bowl and cover with ragout. Garnish with yogurt . Makes 4 tp 8 portions.
Pressure cooker method: bring to full pressure for 5 minutes.
Slow cooker method: Cook 4 hours on Low .
Solar method: Cook until very tender.