Hey, foodies. Do you know the difference between Hackleback and Hasselback? See answer at the bottom of this post.
Follow Farley Halladay, the fictional Yacht Yenta, who has worldwide boating news and galley recipes new each week at https://farleyhalladay.blogspot.com
Galley Recipe of the Week
Use these flavorful wraps as you would use crepes, tortillas or bok bong (Asian pancakes). They can be made in a dry skillet but a little butter is a nice touch.
1 cup milk
2/3 cup flour
1/3 cup fine yellow cornmeal or masa harina
½ teaspoon salt
Clarified butter (optional)
Whisk milk and eggs until smooth. Whisk in flour, cornmeal and salt. Let batter stand 20-30 minutes. Using an 8-inch, sprayed, nonstick skillet, put about 2-3 tablespoons batter in the skillet and tilt it to cover the bottom with a very thin layer of batter (about 2-3 tablespoons). When it’s brown on one side, brown on the other side. Stack cooked tortillas between paper towels or waxed paper. Makes 8.
Farley Halladay and her husband ran a charter boat out of St. Thomas until he was killed in a fall from the main mast. Now she’s landlocked, spunky and salty as hell, sailing the seven seas online as a charter boat booking agent. January Justice is the first of the Yacht Yenta series of cozy mysteries. Order on Kindle at https://amzn.to/2XqCl1y
Pantry Recipe of the Week
This weekly feature is always a recipe made with no fresh ingredients. Stowed food is insurance. Stock the pantry with ordinary canned and packaged foods from the supermarket to use every day and in emergencies. Survival Food Handbook is a guide to choosing and using familiar, affordable pantry supplies (not high-priced survival rations).
Calico Corn Pudding
It's the dried chives that make this dish special.
4 eggs or equivalent in reconstituted powdered eggs
2 cans, 15 ounces each, whole kernel corn
2 cans cream style corn
10-ounce can of cream
1/4 cup cornstarch
½ teaspoon each salt, pepper, ground nutmeg
1/4 teaspoon dry mustard
1/3 cup dried or freeze-dried chives
In a bowl whisk or re-hydrate eggs. Whisk in cream, juice from the whole kernel corn, cornstarch and seasonings. Stir in chives and corn. Bake in a buttered pan at 350 degrees until it’s set.
No oven? Pour into a heavy, buttered pan, cover and cook tightly over low heat until set and crusty around the edges.
Galley Dessert Recipe of the Week
Start with a store-bought angel food cake or cut-up ladyfingers. This makes a big dessert, suitable for a party on board or a potluck at the marina.
2 quarts fresh strawberries, hulled and cut up
1/4 cup sugar
4-serving packet of strawberry gelatin dessert mix
2 cups milk
Pint-size carton of sour cream (2 cups)
8-serving package of instant vanilla pudding mix
1 carton whipped topping, thawed
Mix strawberries, sugar and dry gelatin dessert mix in a 2-gallon size plastic bag. Seal bag and toss gently to mix. Set aside. Cut or tear cake or ladyfingers into bite size. Add to the plastic bag and work gently to mix well.
In a large bowl whisk together milk, sour cream and pudding mix. When it begins to thicken fold in whipped topping. Fold in strawberry mixture and serve at once or refrigerate. Spoon into dessert dishes (I use disposable clear plastic glasses). Serves 10 to 12. Refrigerate any leftovers.
This space-saving powder sounds like a GO for sailors who love iced coffee. It’s high in protein and only 100 calories a serving. Scoop some into cold water, shake up and pour over ice.
Tips for the Galley Chef
* Mix a cup each honey and peanut butter and work in (lots of) powdered milk until it holds together enough to press into a buttered 8 X 8-inch pan. Chill, Cut candy in squares.
* Make foolproof marshmallow fudge. Line the bottom of a 9-inch square pan with nonstick foil. Spray foil. Arrange 36 marshmallows in the pan. Melt 1 ½ cups chocolate chips with 2 tablespoons butter and ½ cup peanut butter. Pour while hot over marshmallows, spread evenly. Cool and chill. Turn out of the pan and cut in pieces.
* Cup style ice cream cones come in mini, regular and jumbo sizes. Consider them edible dishes for anything from scrambled eggs to chopped salad or sloppy joe. Fill and serve quickly before they get soggy or leak.
Hackleback is a type of caviar. Hassleback is a method for preparing potatoes and it’s a great galley shortcut.