Friday, October 19, 2018

Serious Meals for Serious Sailing, Cruising, Boating




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Cruising Prep 101
    How much food is enough? What pantry items make up a good meal? What to do if the refrigerator fails?  What’s a good back-up stove? How do I clean up after a flooded bilge? 


    Survival Food Handbook is about provisioning your boat for independent cruising. He ready for different emergencies. Make the best use of affordable, familiar supermarket staples rather than high-priced survival foods. Order in paperback or e-book.









Galley Recipe of the Week
Skillet Bread Pudding

    Serve it for breakfast or dessert. Use more of less sugar depending on whether the applesauce is sweetened.


1/4 stick butter, softened
3 eggs
2 cups milk or half and half
½ cup sugar
1 teaspoon vanilla
1 teaspoon apple pie spice or cinnamon
3 cups cubed stale bread
1 ½ cups chunky applesauce   
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon


    Heavily butter bottom and sides of a heavy skillet or saucepan, using the 1/4 cup butter. Whisk eggs, milk, vanilla,  spice and sugar well. Fold in bread and applesauce. Let stand 10 minutes, stir again and put in buttered pan. Cover tightly and cook over low-medium heat until it’s set, as for custard. Sides and bottom should have a nice, buttery brown crust.
    Sprinkle with cinnamon sugar and serve warm, cooled or chilled. This makes breakfast for 4 or dessert for 6 to 8.

   Optional: Add more fruit, such as dried plums or Craisins. 



Tips for the Boat Chef


    *An easy fix for cooked or canned carrots. Drain carrots. Heat in white sauce. Just before serving, fold in canned French fried onions to taste. 


    * Cook one or two diced apples until crisp-tender, then fold in a jar of Harvard beets. Heat, eat as a vegetable side dish. 



    * Pickled onions make a great garnish for almost any main dish or salad. Fill a medium saucepan with thinly sliced red or white onions. Add a cup of white  vinegar, half cup of water and a cup of sugar. Stir. Bring to a boil, cover, reduce heat and simmer, stirring occasionally, for 5 minutes. Cool. Add salt and pepper to taste. Chill. 


 

    * Make stuffed shells with chopped mushrooms instead of meat. Saute mushrooms in butter and bind with grated cheese such as Cheddar or mozzarella. Stuff  cooked shells and heat in bottled sauce of your choice. Alfredo, marinara, clam sauce. All good.

Pantry Recipe of the Week

Shoo Fly Cake
    This cake version of Shoo Fly Pie is easy to make and it retains all the old-time taste of a favorite Amish pie. 


2 cups flour
1 cup brown sugar
1/2 cup butter, lard or shortening
1 cup boiling water
½ cup light molasses
1 ½ teaspoons baking soda


    Cut fat into a mixture of the flour and brown sugar until mealy. Remove and save a  half cupful.  Bring water to a boil in a pan large enough to hold at least 3 cups.  (Mixture may froth up).  Stir molasses and baking soda into water until it stops foaming, then fold  liquid into the flour mixture until it’s evenly moistened. Put in a greased  pan and sprinkle with reserved crumb mixture. Bake 40 to 45 minutes, or until it’s springy to the touch, at 350 degrees. Serve as is or with whipped topping, cream, whipped cream or vanilla sauce.
    Stove-top method. Grease a heavy 10-inch skillet. Put batter in the cold skillet and place over low/medium flame, using a flame spreader if necessary. Cover tightly and test after 15 minutes and every 5 minutes after that. Cake is done when it’s springy to the touch and pulls slightly away from edges of the pan.
    Solar method. Pre-heat solar cooker to 350 degrees and proceed as above. Put baking pan in the pre-heated solar cooker.

Skillet Meal of the Week
Smothered Salmon Feast

½ stick butter
1 teaspoon minced garlic
4 salmon fillets, about 6 ounces each OR

2 cans salmon, drained
4 baby bok choy
4 baby yellow squash

Medium red sweet pepper
½ cup apricot preserves
1 tablespoon Dijon mustard
1 tablespoon white wine
More white wine to deglaze skillet


    Lightly salt and pepper fresh salmon. Canned salmon is already salted. Cut bok choy and squash in half lengthwise. Seed red pepper and cut in slices.  Mix apricot preserves, mustard and white wine. Melt better and saute garlic in a large skillet. Place salmon in skillet and arrange boy choy and squash around it, cut side down. Cover and turn heat to High. Cook 4 minutes, then turn salmon over and drizzle with apricot mixture. Cover and continue cooking until salmon and vegetables are done.
    Remove food to plates. Return skillet to high heat. Deglaze pan with white wine and pour over plated food. goes well with steamed rice.  Serves 4.

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