Looking for a little something special for your New Years Eve cheese plate? You still have time to make a quick batch of Cranberry Blueberry Compote, it only takes 20 minutes! I wrote a nice little blog post about it for Marisa over at www.foodinjars.com, so head on over for the recipe. I certainly am…
Tag: Galley Notes
Galley Notes: Street Food
I haven’t been here much recently. By here I mean both on the blog and in the galley. My enthusiasm for the blog ebbs and flows like the tide. Ironically, when we finally have half decent internet access and I get a chance to ‘catch up’ with the world is when I experience the most…
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Galley Notes: Pressure Cooker “Baked” Pinto Bean Brownies
I have been kind of obsessed with Pinto Bean Brownies for the last month or so and no doubt if you try them you will be too. It all started while researching an article about pressure cooking. Like most yachties I own a PC, they are very handy pots, especially while on passage. Just the…
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Galley Notes: Cooking for Passage
I always like to have some ready-meals in the fridge when we are on passage. If we are planning only a night or two at sea that usually means making a double-batch dinner a day or two before we depart and stashing the leftovers in the fridge for a quick re-heat meal underway. Everyone gets…
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Galley Notes: Preserving Provisions
I do a lot of preserving onboard. A couple times a year I break out the big pots and the mason jars and water bath can a batch of Pawpaw Mustard Pickles, Mango Chutney, Kumquat Marmalade or Charred Tomato Salsa. If I am really lucky I can find “exotic fruits” and make something like Cardamom…
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Galley Notes; How to Dress a Squid
So, you’ve managed to convince some cephalopods that your lure looked tasty and now you’ve got a bucket full o’ squid. Visions of calamari are dancing in your head, but just how to you get from whole animal to delicious, deep fried morsels? “Dressing” a squid does not involve turtle necks or tutus, it is…
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Galley Notes: Confessions of a Fungi-phobe
Shopping for fruit and veg in the Solomon Islands couldn’t be easier; most days I don’t even have to leave the cockpit. Outside urban centres like Honiara and Gizo (where there are stores and fresh markets and people have jobs that pay money) we almost never go ashore for fresh goods. Guaranteed sometime during the…
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Galley Notes; Saffron Yogurt and Stove-Top Baked Yogurt Herb Bread
When Steve returns from a stint away working he always brings me a few special things. This time it was some fancy hand cream, a couple chocolate bars from duty-free (chocolate is expensive in this part of the world), a can of ready-to-eat hummus, a small bottle of perfume and a bottle of hazelnut butter. An…
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Galley Notes: Fermenting on a Small Sailboat
Steve has been away for almost 7 weeks and, as per usual, while he’s been gone I have been experimenting in the galley. This time I have been making sauerkraut, and some variations, using the process of natural fermentation. I am a big fan of sauerkraut, always have been. Growing up in Nova Scotia it…
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Galley Notes: Cardamom Scented Applesauce and the Good Life
We had a heck of a sail back to Noumea the other day, stronger than expected winds, low cloud, and constant rain cut visibility down to half a mile and made for a pretty bumpy ride. When we hit the grocery store late that afternoon there was a cart full of must-go’s in the produce…
