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GALLEY RECIPE OF THE WEEK
Make your own pastry or just roll out a sheet from the supermarket.
Pastry for one-crust pie
2-3 firm, red tomatoes, trimmed and sliced about 1/3 inch thick
About ½ cup flour, seasoned with garlic salt and black pepper
Small onion, finely minced
Small can mushroom slices, well drained
4-ounce package grated Cheddar cheese (about 1 cupful)
6 drained anchovies, more or less to taste
Using real butter, lightly butter pie plate. (Butter promotes browning.) Line a pie plate with pastry and flute the edges. Drain sliced tomatoes on paper toweling.
Mix flour, garlic salt and pepper. Dip tomato slices in seasoned flour and fill crust with alternate layers of tomato, mushrooms, cheese and onion. Top with chopped anchovies and add a little whipping cream to about halfway up the crust. Bake at 400 degrees until crust is nicely browned and let stand at least 10 minutes. Cut in wedges. It’s traditionally served warm but is also good at room temperature or chilled.
Stove-top Method: Do not use pre-made pastry. Melt 1 stick butter in a heavy skillet and stir in 1 cup (or more) flour until it forms a ball. Using floured fingers, press crust to bottom and partway up sides of the skillet. Cover skillet and pre-bake 5 minutes over medium heat. Add fillings. Cover skillet and cook over low-medium heat until crust is golden and tomato filling is bubbling. Let cool or chill to firm up before cutting.
Tips for the Galley Cook
* Make twice as many sandwiches as you need. Cut leftovers to fit in a buttered skillet or casserole. Whisk eggs and milk to cover and soak sandwiches. Cook until eggs set
* When shaking up large quantities of, say, gorp or parmesan popcorn, you need a BIG plastic bag. Just a reminder NOT to use a scented garbage bag for food.
* Dump Soup: fry out a pound of ground beef, turkey or sausage and dump in 1 can each mixed vegetables, diced tomatoes, chicken gumbo soup, whole kernel corn, Rotel tomatoes and black beans, juices and all. Simmer. Serve as is or ladle it over split biscuits. I recommend stocking low-sodium canned foods. Then add salt and pepper to taste.
* Add an egg for firmer meatloaf or burgers. No egg? Soak 1 tablespoon flaxseed meal in 3 tablespoons water for 15 minutes. Then add to your favorite meat mixture.
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PANTRY RECIPE OF THE WEEK
This weekly feature is always a recipe made entirely without fresh foods. In cruising and voyaging, emergencies happen. Do keep a good backup of shelf-stable foods. Real bacon bits come in jars, cans or packages. Watch use-by dates. Your crew will ask about your secret ingredients. They are cloves and nutmeg and they add a subtle kick.
Kicky Dried Limas
Soak beans in fresh water or 3 ½ cups fresh water and ½ cup clean sea water.
2 cups dried lima beans
4 cups water
1/3 cup real bacon bits
1 tablespoon curry powder
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup reconstituted mushroom slices, chopped
1 can condensed cream of tomato soup
Wash and pick over beans and soak overnight in salted water. Drain. Add 4 cups fresh water and cook with the bacon bits, curry, mushrooms, nutmeg and cloves. In a solar oven this takes most of the day; in a saucepan several hours; in a pressure cooker use manufacturer directions.
Stir in condensed soup, add water if necessary, and heat through. Serves 4 to 6.
Cook’s note: dried limas come in many sizes from small to jumbo and in green or white. See packages for cooking directions.
Shortcut method: empty 3 cans, 15 ounces each, large limas (also called butter beans) into a saucepan and heat with the other ingredients. Stir well.
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Tortilla Soup Your Way
Tortillas are one of the most compact and versatile food supplies for cruising short or long term. Make this soup different each time with leftover, canned or deli meat. Strip a rotisserie chicken. Dice a can of Spam. Cut up a stack of deli roast turkey. Hack a canned ham. Use up the leftover roast. Or make this soup with no meat at all. You can also vary the type of chili powder, fine-tune seasonings and use different toppings.
6 corn tortillas, 6 inch size
1 tablespoon vegetable oil
32-ounce carton chicken, vegetable or beef broth OR
4 cups water plus 4 bouillon cubes
1 teaspoon each dried oregano and chili powder
1 can whole kernel corn, drained
1 can red, white or black beans, rinsed and drained
10-ounce can chunk chicken, ham, turkey or sliced beef in gravy
Garnish, one or more:
Crisp tortilla strips
Grated cheese or crumbled queso
Stack tortillas and cut in strips with scissors. Heat oil in a saucepan and sizzle tortilla strips until crisp. Set aside on paper towel. If you like, brown meat in the hot oil after removing tortillas.
Bring broth or water to a boil (stir in bouillon to dissolve) and heat with other ingredients. Ladle into bowls and top with tortilla strips and garnishes of choice. Serves 6.