Friday, June 8, 2018

Boat Cooking Ashore and At Sea

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Galley Recipe 
of the Week

Pumpkin Spice Cake Your Way
Serve it as a snack, breakfast or dress it up with whipped cream for dessert.

2 eggs
15-ounce can of pureed pumpkin OR

1 cup mashed pumpkin or butternut squash PLUS ½ cup applesauce 

½ cup water
1/4 cup canola or corn oil
1 teaspoon rum extract or butter-rum extract
1 box spice cake mix
Cinnamon sugar for topping (optional)

Grease a heavy skillet (preferably cast aluminum)  or a 9 X 13-inch baking pan. In a bowl whisk wet ingredients. Add cake mix. Put batter in skillet or pan and sprinkle with cinnamon sugar. Sprinkle with more cinnamon sugar after cake is done if you wish. 
     Stove-top method: Cover skillet tightly and place over the stove burner, with a flame spreader if necessary. Bake without peeking for 20 minutes on low/medium, then check every 5 minutes until it’s springy to the touch and pulls slightly away from edges of the skillet. 
Oven or solar method: at 350 degrees or in a pre-heated solar oven, bake 30 minutes or until cake is springy to the touch and pulling slightly away from edges of the pan.

Tips for the Galley Cook

* When making  batter for crepes, tempura or deep-fried seafood, let it stand 30 minutes after mixing. 

* Spray a plastic food storage container with nonstick pan spray  before adding tomato-based food to avoid stains. 

* To serve chili or stew under a bread blanket, whisk one cup self-rising flour, two cups milk and two eggs.  Drizzle over hot food. Bake in the oven or cover the skillet and steam until batter is firm.

*See easy recipes for healthier, homemade trail mixes at Always have a meal in your pocket afloat and ashore.
* Make a batch of Rice Krispy bar cookies. (You know, the ones with melted marshmallows?) While it’s  warm use buttered hands  to form into small bowls to fill with cut-up fresh fruit.  

* Here’s a shortcut topping for any fruit cobbler. Whisk together a can of sweetened condensed milk, a stick of melted butter, 1 1/4 cups self-rising flour and ½ teaspoon lemon extract. Pour batter over a casserole filled with fruit of your choice. Bake until topping browns. 

* 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 hot goo evenly over marshmallows and chill. Cut in squares.

The best little appliance to add to your galley, dock box,  bridge, wet bar,  deck. Use this portable ice maker when and where it’s needed.  Just fill with water and plug it in.

Pantry Recipe of the Week
These recipes require no fresh ingredients.  Keep a good supply of shelf-stable foods  on board. Stuff happens. 

Mushroom Biscuits
Make these biscuits with a whiff of sage to serve under creamed chicken, caraway seeds to make salami sliders, crumbled thyme or dried dillweed to cover with creamed tuna. 

8-ounce can mushroom pieces, well drained
2 cups self-rising flour plus more for forming biscuits
½ teaspoon herb of choice 
½ cup butter, lard or shortening 
1 tablespoon grated Parmesan or other dry cheese (optional)
Milk or water

Cut fat into flour and herb until mealy. Add enough milk to make a thick dough.. Turn out dough on a floured paper towel. Knead  half a dozen times to mix and incorporate Parmesan mushrooms. Pat dough to ½ inch thick and cut six biscuits. .
Bake on a greased cookie sheet at 400 degrees 12 to 15 minutes until golden.
Stove-top method: Place individual biscuits a cold, creased, heavy skillet. Cover and place over medium heat until browned on the bottom. Flip and brown other side. Flip again and heat, covered, until no longer doughy in the middle. 

An entire cookbook of pantry recipes is Survival Food Handbook, a guide to buying and storing ordinary supermarket foods for cruising, passagemaking and emergencies. Chapters cover refrigeration failure, bilge flood, fire and much more.  See it at

Skillet Meal of the Week

Eggs Portofino
This easy skillet meal is good for breakfast, lunch or dinner. 

4  slices from large tomatoes
4 slices from a green bell pepper
8 eggs
1/4 cup milk
1 tablespoon butter
1 tablespoon olive oil
½ cup chopped pepperoni
4 slices of shaved Parmesan
Salt, pepper

Cut slices from the center of the tomato and set them on  paper toweling to drain. Cut the top off the pepper, remove seeds and cut 4 rings of about 1/4 inch each from the pepper. Set aside.  Whisk eggs with milk. 
Heat butter and oil in a skillet and sizzle pepperoni. Stir in eggs until puffy and set. Divide scrambled eggs among four serving plates. Top each mound of hot eggs with  shaved Parmesan, then a slab of tomato. Top with a ring of green pepper.  Sprinkle with salt and pepper. Serves 4. 

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