Friday, June 16, 2017

Cruising Cuisine for Smooth Sailing

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Galley Recipe of the Week
Skillet Breakfast Tart
    Make a hearty breakfast in a skillet on the stove or grill. If this is made in a nonstick skillet, it will easily slide out onto the cutting board.

10 to 12 sheets of phyllo pastry
Butter-flavored pan spray
4 fully cooked maple sausage patties, thawed and finely chopped
6 to 8 eggs
1/4 cup water, milk or cream
1/2 teaspoon each salt, pepper, crumbled thyme
6- to 8-ounce package shredded cheddar cheese

    Heavily butter a 12-inch skillet. Crumple phyllo sheets into the skillet, spraying lightly as you go.  Press down phyllo with the back of a large, wet spoon or spatula to form an even crust. Sprinkle with sausage bits.
    Whisk eggs, seasonings and liquid. Pour into pan and sprinkle with cheese. Cover tightly and cook over low/medium heat until crust is golden brown and eggs are set. Serve in wedges. Serves 3 to 4.

Boat Cook Tips

    * To make burgers cook through faster, poke your finger through the middle to make a hole. It will fill in during cooking.

    * To keep pasta from boiling over, add a tablespoon of olive oil or butter to the water.

    * To remove corn silk, wear rubber gloves or run a damp paper towel over the ear.
    * Parboil wursts and sausages 6 to 8 minutes. Excess fat will float away and the sausages won’t crack when grilled.

    * Add a creamier taste to pancake batter or pumpkin pie. Whisk in 2-3 tablespoons of powdered creamer.       

    * Do your cake layers skate and shift?  After adding fillings and stacking layers,  run a couple of strands of dry spaghetti as “shafts” through the cake to keep layers in place until frosting hardens. Don’t forget to remove them.

    Stow-able food from the supermarket is more familiar, more affordable than high-priced survival rations. Survival Food Handbook is a guide to choosing and using shelf-stable foods.

Pantry Recipe of the Week
Every ingredient in these weekly recipes can be stowed on board for boat for weeks, sometimes months. Read labels and use-by dates.
Lentil Soup Italiano
    Add salt and pepper only at the end. Bouillon and pepperoni are both very salty, so you may not need more.

6-ounce can tomato paste
5 ½ cups water
2 tablespoons each dried onion bits and dried celery bits
1 teaspoon garlic granules
2 beef, vegetable or chicken bouillon cubes
1 cup lentils, washed and picked over
1 tablespoon brown sugar or molasses
1/4 to ½ cup finely chopped pepperoni
14.5-ounce can peas and diced carrots, undrained
Salt, pepper to taste
Grated hard cheese (optional)

    In a large pan whisk water and tomato paste to mix. Stir in onion, celery and garlic. Let soak 20 minutes. Bring to a boil and stir in bouillon. When it dissolves, add lentils. Cover the pan, reduce heat and simmer 20-25 minutes until lentils are tender. Stir in sugar, pepperoni and peas and carrots. Heat through, adjust seasonings. Serves 4 to 6. Sprinkle with grated cheese if you wish.

See the snack recipe of the week at Create A Gorp.  Package in small batches to carry in a pocket. Just right for hiking, beach combing, night watch.
Bonus Recipe
Instant Tomato Chutney
15-ounce can diced tomatoes, undrained
Small onion, finely diced
½ teaspoon dried grated lemon peel (Spice Islands makes it)
2 tablespoons apple cider vinegar
1/4 cup brown sugar
    Bring to a boil, reduce heat, and simmer a few minutes until it’s thick. Serve warm, room temperature or chilled. Serve as a condiment to pep up meat, omelette, vegetables, toast.

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