From the Galley

Good for Everything Pork Roast

noreply@blogger.com (Chris Myles) — Thu, 01 Apr 2010 00:12:00 +0000

It has been 15 months, yes MONTHS, since my last post ... honestly I'm still in shock. I miss my food blog, and so, hopefully, I'm back - well, at least for this one post! I'd try and write about where I've been, but honestly SO much has happened in the last 15 months that it would just take too long, and I'm hungry, so let's move to the food! [Give me another 15 months and I'll write a post on what's up, but in the meantime check out what's been taking up all my time on my family blog].

Obviously I'm busy, and so I find it appropriate to come back with a very easy crock pot (aka slow cooker) recipe. In my opinion, there is nothing more satisfying then having dinner "done" before lunch. There was a brief period of time on the boat when we owned a solar cooker and I was always so proud of myself when I could announce, "dinner is done" at 10am (yeah, so technically it wasn't done-done, but you get the drift).

Not only is this pork roast recipe easy and delicious, but the potential dishes that can be made with the leftovers are endless ...

Ingredients

3-lb boneless pork roast
8 cloves garlic, thinly sliced
1 1/2 cups vinegar (any variety; white, red-wine, apple)
1 cup fresh cilantro*
1 medium onion, cut into wedges
1/4 cup water
1 tsp dried oregano
1 tsp ground cumin
s&p to taste
1 Tb cooking oil
2 red onions, thinly sliced
1 capsicum (bell pepper) any color, thinly sliced, optional
1/2 cup lime choice
tortillas, buns, or kaiser rolls (heated or toasted)

Method
Trim the fat from the meat. Make small slits on all sides of the meat and insert half of the sliced garlic into the slits. Place the meat into a slow cooker.

In a blender or food processor combine the vinegar, cilantro, onion wedges, water, oregano, cumin, remaining garlic, and salt and pepper until smooth. Pour over the meat.

Cover and cook on low-heat for 10-12 hours or on high-heat for 5-6 hours**.

Just before serving, heat the oil in a large skillet, over medium heat. Cook the red onions (and peppers if using) until tender, about 15 minutes. Reduce heat and carefully add the lime juice, cook and stir for 3 to 5 minutes or until the lime juice has evaporated.

Removed the meat from the slow cooker and shred by pulling two forks through it in opposite directions; discard any fat. Transfer shredded meat to a large bowl. Add 1 cup of the cooking liquid from the slow cooker, toss to coat.

Serve shredded meat on toasted bun/roll or tortillas, topped with red onions/pepper mixture.

Tips

*If you don't have fresh cilantro on hand, use dried, or better yet stock up with frozen cilantro cubes (as found in the freezer section at Trader Joe's)

**You can use a roast straight from the freezer: Cook on low for 1-2 hours, then move to high for another 4-5 hours. Or cook on high for an extra 1-2 hours.

Leftovers: Unless you are feeding a family of 8-10, then you'll probably have some meat leftover. Consider freezing portions of the leftover meat and using later in Mexican Tortilla Soup, on tostadas, in a salad, or with BBQ sauce as BBQ pulled-pork sandwiches.

Holiday Leftover Treats

noreply@blogger.com (Chris Myles) — Thu, 01 Jan 2009 19:34:00 +0000

First things first ... my apologies to the few readers who have been visiting over the last month and probably wondering "where the heck did she go". No, Chris and I didn't sail off the edge of the world nor did we sink our boat. We did, however, fly back to the States on Decemeber 1st and, as you can imagine, things got a bit hectic. Guess that's what happens when you haven't seen family and friends for over three years! It is fantastic to be home, but my waistline is paying the price ... first there are all the yummy foods we've been "deprived" of over the years, add that to the special treats being served in the holiday season and the skinny jeans are doomed!

Speaking of special treats - what to do with all those leftover candies from the holidays? Maybe Santa left chocolate kisses in your stocking, or you decorate your tree with candy canes. Yes, you can just snack on these delicious sweets, but why not enjoy one last holiday huraah in the kitchen (or galley)? These would also make great snacks for all those Bowl Games.

You might be tempted to pass these up - after all it's the new year and with that comes resolutions, usually beginning with "lose the holiday fat" ... but come on, you wait months for the holiday season so why end it so soon?

Here are two tasty treats that I think you'll enjoy. I love the pretzels with Hershey kisses - there is something about the salty-sweet mix that just satisfies all my taste buds. The peppermint bark is a refreshing treat that cures my sweet tooth and leaves my mouth minty-fresh. Neither of these recipes require strict amounts, so they are quite flexible and a great way to use up any leftover candies lying around. They are also both kid friendly, so if you have some young bakers in the house be sure to get them involved.

Hershey Pretzels

Ingredients
White or Dark Chocolate Hershey Kisses/Hugs
Pretzels
M&Ms

Method
Line a baking sheet with wax paper.

Lay out pretzels (use only whole pretzels) and set one kiss on each pretzel.
Note that the white chocolate (Hugs) will melt faster than the dark chocolate so I suggest you do the same type of Hershey's per single cookie sheet.

Bake at 170 F for 4-6 minutes (4 minutes for the Hershey Hugs and 5-6 for the Hershey Kisses). The chocolate should be soft to the touch but not melted.

Remove from oven and immediately press one M&M into each Hershey Kiss/Hug.

You can let cool on the counter, or place the tray in the refrigerator until cooled competely and chocolate has reset (takes about 10 minutes in the refrigerator).

M&M Fun: Use only your team's colors (in the M&Ms) and serve these treats during the big game. Or use all red for Valentine's Day.

Peppermint Bark

Ingredients
1 (12oz) bag of chocolate (you can use white or dark chocolate and wafers or chips).
Candy Canes or any other type of hard peppermint candies. (Amount is to taste - roughly 5 large candy canes or the equivalent is a good ratio to 12oz of chocolate).

Method
Line a cookie sheet with wax paper.

Break up the peppermint candies into little pieces.

Melt the chocolate (follow manufacture's instructions - usually a double broiler or microwave). Once melted stir in the peppermint candy pieces.

Spread the chocolate mixture onto the prepared cookie sheet. Place in the freezer for 5-10 minutes (until hardened).

Break into pieces and enjoy! Peppermint bark also makes a great holiday gift - get some cute boxes, line with wax paper and pass them out.

Mexican Tortilla Soup

noreply@blogger.com (Chris Myles) — Tue, 18 Nov 2008 08:40:00 +0000

It's cold outside today. Rain, no make that hail, is pounding down. If it wasn't such a hassle to get the heater going (always is the first time) then we'd probably have that baby cranking, but instead we're sitting around in fleece and sweats and I've got a blanket over my shoulders. Definitely a soup day!

This is a hearty soup with the perfect amount of spice. It's easy to make, the ingredients are simple, and it reheats well (so make extra). I tend to make a big 'ol pot and freeze half. I love the fried tortilla strips with it - they really make the soup.

Ingredients

1 Tbsp olive oil
4 garlic cloves, minced
2 onions, chopped
1/2 bell pepper (capsicum), red or green, chopped
2 jalapeno chili peppers, diced
2 chicken breasts, skinless
3 tomatoes, chopped
2 tsps cumin
4 cups chicken stock
1 cup corn, canned (drained) or frozen
1 Tbsp tomato paste
salt and pepper

To Serve:
8 corn [or flour] tortillas, cut into 1/8" thick strips
canola oil, for pan-frying
2 avocado, halved, pitted, peeled, diced (optional)
1 cup Jack cheese (optional)
1/2 cup fresh cilantro leaves, chopped (optional)

Method
In a large pot saute the onion, garlic, chili peppers, and bell pepper with olive olive until soft.

Add the chicken breasts, tomatoes, cumin, and stock, and bring to a boil. Reduce heat to a simmer. When the chicken breasts are cooked through (about 15 minutes) remove from the pot and shred (use two forks to pull apart meat).

Return the shredded chicken to the pot along with the corn and tomato paste and simmer 30 minutes.

While the soup is cooking heat 1-inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke add the tortilla strips in batches and fry until crisp on all sides. Remove to a paper towel lined plate and sprinkle with salt.

Salt & Pepper to taste. Serve topped with tortilla strips, avocado, and cheese. Garnish with cilantro and lime wedges. Serves 4-6

Tips:
If you don't want to fry your own tortillas you can substitute corn chips.

If freezing, let the soup cool and store in an airtight freezable tupperware or ziplock. You can fry the tortilla strips ahead of time and store them in an airtight bag in a dry, cool place for about one week. If they get soft just bake them for a few minutes until crisp again. To reheat the soup, let it thaw completely and then gentle heat until warmed through.

Feel free to throw in extra chilis if you like things spicy!

Pumpkin and Ginger Muffins

noreply@blogger.com (Chris Myles) — Wed, 12 Nov 2008 11:57:00 +0000

'Tis the season of the pumpkin. As a vegetable by itself I'm not a huge fan. But add some ginger and spice and everything nice and voila you are in for a treat! These muffins came about the other day when I was making pumpkin risotto (another delicious pumpkin dish - stay tuned for the recipe) and had some leftover pumpkin. I was thinking to make some pumpkin bread or muffins when I remembered that I still have about a KG of candied ginger to use up. To help me along with some ideas of how these two ingredients might come together I scoured the internet for similar recipes and came across a tasty one that included Molasses and a Molasses Glaze. This recipe originally came from Bon Apetit and was posted by The Amateur Gourmet.

As usual I didn't follow the recipe as written: first I didn't use molasses (I didn't have any light molasses and figured the dark would be too overpowering, so instead I used honey), I added cinnamon, clove, and nutmeg, and finally I doubled the amount of candied (or crystallized) ginger.

These muffins were a big hit and are tasty both with or without the glaze. The recipe says it makes 6 jumbo or 18 regular muffins, however after filling my 6 jumbo tins I still had enough mix leftover to make 4 regular muffins.

Ingredients
2 3/4 cups flour
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 tsp baking soda
1 tsp salt
1 cup sugar
1/2 cup canola oil
3 large eggs
15 ounces pumpkin puree
1/2 cup honey (or light molasses)
1/2 cup buttermilk (see substituion tip if you don't have any)
1 cup candied ginger, chopped small

Glaze
1 1/2 cups powdered sugar
1 Tbsp honey (or light molasses)
water

Method
Preheat oven to 350F. Spray 6-8 giant muffin cups or 18 standard cups with nonstick spray.

Sift together the flour, spices, baking soda and salt.

In a separate bowl beat together the sugar and oil. Beat in eggs one at a time, blending well after each addition. Beat or stir (beating might be too splashy) in the pumpkin, honey, and buttermilk. Stir in the candied ginger.

Add the dry ingredients to the pumpkin mixture and stir until just blended.

Divide batter among the prepared muffin cups.

Bake until a toothpick inserted in the the center comes out clean (about 30-40 minutes depending on muffin cup size).

Transfer to a rack and cool completely.

For the glaze whisk together the sugar, honey and 2 Tablespoons of water. Continue to whisk in a little bit of water at a time until a thick glaze forms. Dip the muffins (top only) into the glaze then transfer to the rack; allowing the glaze to drop down the sides. If desired you can sprinkle the tops with additional candied ginger. Let stand until glaze is set, about 1 hour.

Buttermilk Substitution
If you don't have buttermilk, or buttermilk powder try this: mix about 1/2 Tablespoon lemon juice, white vinegar, or cider vinegar plus enough milk to make 1/2 cup. Let it stand 5-10 minutes before using.

Italian Baked Eggplant

noreply@blogger.com (Chris Myles) — Thu, 06 Nov 2008 13:53:00 +0000

When I moved aboard Billabong (the yacht), one of the hardest things I had to do was choose between my many, many cookbooks. Trying to pare down from 50+ cookbooks to ten or so is not an easy task, and many of my beloved cookbooks were left behind. As I was unpacking my chosen few I remember telling Chris that it would be a great idea if I randomly picked a recipe a week from the cookbooks - thinking that by the time we returned home I would've tried out hundreds of recipes and perhaps in the process discovered some fantastic new dishes. Well, that cruising dream, along with becoming fluent in Spanish and learning to draw never came to be!

Then, a week ago, I was browsing through some food blogs and came across Thursday Night Smackdown. TNS hosts a monthly cooking "roundup" where foodies dust off their cookbooks in order to follow some of those long undiscovered recipes. This, I thought, was my opportunity to finally start making those recipes I'd been promising to all these years.

The theme for November is An ingredient you don't think you like. My immediate problem was finding a recipe where I could get all the ingredients. One thing I've discovered cruising around the world is that I can almost NEVER find a full recipe's worth of ingredients ... most of the time if I have 3 out of 10 ingredients I'm doing good! One thing that has helped (and feeds my cookbook addiction) is that along the way I've bought region-specific cookbooks. So, out came my Tastes of the Mediterranean. [Note: see bottom of the post for a quick review of this cookbook]

The dish I picked for the roundup was Parmigiana di Melanzane or Italian baked eggplant with tomato and mozzarella. The ingredient I don't like? Eggplants. It's not that I hate eggplants - if they are covered up with other tastes I'm okay with them being in a dish, but I didn't think I'd like a dish centered around eggplants (such as this one). And the results? Quite good actually! I found the texture nice and there were enough spices and other flavors that there was no bitter eggplant taste. Chris and I both liked it, and I'll definitely make it again. The only thing I'm not sure of is if you're supposed to eat the eggplant skins that the dish is cooked in. I tried a few bites and found that it was much better when not eating the skin/shell ... both Chris and I ended up tossing our eggplant shells.

Preparation time: 20 minutes
Total Cooking time: 40 minutes
Serves 6

Ingredients
6 large slender eggplants (aubergines) (~700 g / 1lb 7 oz)
800ml (1/3cup) olive oil
1 Tbsp olive oil, extra
2 onions, finely chopped
2 garlic cloves, crushed
400g (14oz) can diced tomatoes
1 Tbsp tomato paste
3 Tbsp chopped fresh flat-leaf (Italian) parsley
1 Tbsp chopped fresh oregano
1 tsp sugar
125 g (4 1/2 oz) mozzarella, grated

Method
Preheat the oven to 350 F.

Cut the eggplants in half lengthways, keeping the stems attached. Score the flesh by cutting a criss-cross pattern with a harp knife, being careful not to cut through the skin. Heat half the oil in a large frying pan, add half the eggplant and cook for 2-3 minutes each side, or until the flesh is soft. Remove and repeat with the remaining oil and eggplant. Cool slightly and then scoop out the flesh, leaving a 1/8 inch border. Finely chop the flesh and reserve the shells.

In the same pan, heat the extra oil and cook the onion over medium heat for 5 minutes. Add the garlic and cook for 30 seconds, then add the tomato, tomato paste, herbs, sugar, and eggplant flesh, and cook, stirring occasionally, over low heat for 8-10 minutes, or until the sauce is thick and pulpy. Salt and Pepper to taste.

Arrange the eggplant shells in a lightly greased baking dish and spoon in the tomato filling. Sprinkle with the mozzarella and bake for 5-10 minutes, or until the cheese has melted.

Leftover Tip
We had a few left over, so the next day I scooped out the filling (tossing the shells) and heated it with some leftover, plain pasta I had. Topped with a touch of Parmesan cheese - and it was delicious.

Join the fun - read more about the TNS roundup.

Tastes of the Mediterranean Review
Overall this is a good cookbook. It is simple, with easy to follow steps and lots of photographs showing the finished dish as well as various preparation steps. All the recipes I have made from this cookbook have been very tasty.

However, if I lived on land (and therefore had a larger bookshelf) I would probably go for a larger book. The Mediterranean is a huge area with a variety of regional foods and I would like a book that covered more ground and included more recipes. This is a good option if you are just want to dabble in Med cooking, don't want to spend a lot of money, or prefer smaller cookbooks.

Creamy Zucchini Soup

noreply@blogger.com (Chris Myles) — Fri, 31 Oct 2008 07:02:00 +0000

A few weeks ago we had the pleasure of spending some time with a few yachties from Israel. We continue to regret that we didn't make it to Israel ourselves and meeting these folks only reinforced our belief that we missed out on something good. Of course, as with most yachtie gatherings, we were surrounded by food and drinks. One of our new friends, Jerry, seemed to have quite an obsession with food, and I spent a good part of the evening talking to him about food and recipes. One particular recipe intrigued me because it was something that I would've never thought to do, and it sounded extremely easy. It was a zucchini soup made with Laughing Cow cheese.

I was not introduced to Laughing Cow cheese until we hit the French Society Islands in the South Pacific. Ever since then it has been a major staple on our yacht; it's tasty, easy to find, lasts forever, and, as long as you don't go overboard, a relatively low-cal snack. Chris and I used to grab a few wedges and some hot baked bread and call it lunch. Before I started to write up this recipe I confirmed that you can indeed find it in America as well. If you'd like a bit more information on the product check out the Laughing Cow website. The cheese comes in many flavors (we like the blue, herb, and normal), and is packaged in small individual wedges.

If you read my Ginger Scones post you'll remember that I tend to overstock on items that Chris and I enjoy. As it turns out we have heaps and heaps of varying flavors of laughing cow cheese aboard. And since we are heading home for a visit in a month it has to be eaten. The abundance of laughing cow cheese along with the cooler nights we've been having seemed like a perfect reason for some Creamy Zucchini soup. The problem was that by the time I went to make the soup I couldn't really remember what, besides zucchinis and laughing cow, Jerry put into his soup. Thank you Google. As it turns out the idea of zucchini soup made with Laughing Cow cheese isn't quite so original after all! After perusing a few recipes I decided on the ingredients I wanted in my soup (I almost never follow a single recipe, but rather use multiple recipes as guides and adjust to my own tastes). I must say I was very pleasantly surprised. This soup is delicious! As a bonus I tested freezing it - and it was just as good two weeks later when re-heated. Furthermore - it is extremely quick and easy to make ... so what are you waiting for?

Ingredients
1 Tbsp olive oil
1 onion, chopped
2 large zucchini, about 750 grams, roughly chopped
4 cups chicken broth (or vegetable broth)*
1/2 cup basil, fresh, chopped
8 pieces laughing cow cheese, original flavor, unwrapped**
salt and pepper, to taste

*Use more or less broth depending on how thick/creamy you want the soup to be.
**Anywhere from 2-8 pieces works well - if you want a lower calorie soup go for less pieces.

Method
Heat the oil and saute the onions over low heat until soft (avoid browning).

Add remaining ingredients, except Laughing Cow cheese. Bring to boil over high heat, then reduce and simmer for about 20 minutes.

Remove from heat and add the cheese wedges. Puree until smooth (if you like you can leave it a bit chunky, although I like mine nice and smooth).

Salt & Pepper to taste. Garnish with whole basil leaves, chopped chives, and/or thin slices red bell pepper (capsicum).

If you want to freeze the soup, let it cool completely then freeze in a freezer bag or tupperware. When ready to eat, thaw and heat over a low flame until warm and bubbly (you can also microwave to reheat).

Enjoy!

Game Day Food: Samosas

noreply@blogger.com (Chris Myles) — Sat, 25 Oct 2008 13:32:00 +0000

'Tis the season for sports. You've got the NBA, MLB, and NFL. There's the World Series, Monday night football, college games, pro games, and even fantasy games. And for foodies and sport fans alike there's the game-food. What better excuse do you need to produce a delicious spread? There is nothing wrong with traditional sporty foods - who doesn't love 7-layer dip or buffalo wings - but how about something just a wee bit different?

When we were moored in Savusavu, Fiji, we used to go into the Yacht Club on Friday nights, and if we were lucky their TV and generator would be working so we'd be able to catch some Rugby or Rugby-Sevens. And if we were REALLY lucky the local Fijian-Indian woman from down the street would show up with her Samosas. These were delightful stuffed pastries full of vegetables, potatoes, and spices - Chris and I would eat so many that we'd call it dinner.

For me, one critical criteria for game-food is that I need to be able to make it ahead of time, after all I don't want to be banging around the kitchen ('er galley) while all my friends are in front of the tube catching the action. I wasn't too sure how these samosas would keep, as they are definitely best served warm, so I did a bit of experimenting. There are two ways you can make them - using a puff/filo pastry or using wonton wrappers (and of course the third way is to make your own dough). If you use the puff pastry or filo the samosas can be baked, therefore you can make them ahead of time, store them in the refrigerator or freezer and then bake just before serving. If you would like to use the wonton wrappers they are best fried. To make these ahead, fry as directed, cool completely, and then freeze. Thaw for about an hour and then pop them in the oven (on a lightly greased baking sheet) for about 5-10 minutes which will not only heat them up but bring back their crispness.

Happy Game Day!

Ingredients:
2 potatoes, peeled, cooked until soft, and chopped finely
1 carrot, finely diced
2 cloves of garlic, crushed
1 onion, finely chopped
1/2 cup frozen peas
1 Tbsp vegetable oil
2 Tbsp lemon juice
1 Tbsp soy sauce
2 tsp curry powder (more to taste)
1 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp fresh chili, diced
salt & pepper to taste
puff pastry, wonton wrappers, or filo dough
oil for shallow pan frying (if not baking)

Mint Yogurt Sauce for dipping (recipe below)

Method:
Saute the onion, garlic, and carrot in 1 TB oil until the onion just starts to turn soft (carrots should still be crisp). Mix in the lemon juice, soy sauce, chili, and spices - heat until fragrant. Remove from heat

Add the potatoes and frozen peas to the onion-carrot mixture.

Using puff pastrys (good fried or baked), wonton wrappers (best fried) or filo dough (best baked); Cut 4 inch rounds and place a heaping teaspoon of the mixture on one side of each round. Fold the round over and seal edges (if puff pastry press together with fork, if wonton seal with water or by pressing, if filo dough using fork or press with fingers).

If baking: follow the directions on pastry package - baking on greased baking sheet until pastry is nice and brown.
If frying: Heat 3/4 inch of oil in a pan; add samosas and cook 2-3 minutes on each side or until golden browned. Drain on a paper towel.

Serve hot with Mint Yogurt Sauce.

Makes about 25 samosas

Mint Yogurt Sauce:
1 cup plain, thick (such as Greek-style) yogurt
3 Tbsp fresh mint leaves, chopped
1/2 tsp ground cumin

Combine all ingredients in a blow and stir until smooth. Store in the refrigerator.

Oven-Fried Chicken Chimichangas

noreply@blogger.com (Chris Myles) — Sun, 19 Oct 2008 12:46:00 +0000

As much as I like to spend time in my galley, there are times when I just want something quick and easy ... without compromising on taste or quality. I find that there are numerous dishes I can make with a good jar of salsa - this being one of them. The great thing about this dish is that since you are baking the chimichangas you aren't including all that extra fat from frying.

In keeping with the "quick and easy" theme, I'll be quick; forgoing a lengthy post ... instead I'll just tell you that these are simply delicious and get right to the recipe.

Ingredients
1 jar (about 1 cup) salsa of choice (I like a chunky style with medium heat)
1 tsp ground cumin
1/2 tsp dried crushed oregano
1 1/2 cups cooked chicken, chopped
2 green onions, finely chopped
1 1/4 cup shredded cheese (use cheddar or a mix of cheddar and monterey jack)
4 burrito size tortillas
Condiments of choice (sour cream, extra salsa, green onions, diced chilies)

Method
Mix together 3/4 cup of the salsa, cumin, oregano, chicken, onions, and 1 cup of the cheese.

Place a fourth of the mixture in the center of each tortilla. Fold opposite sides of the tortilla over filling and then roll from the bottom up and place seam-side down on a lightly greased baking sheet (use a baking sheet with a slight lip so that juices from the salsa don't spill over).

Pour the remaining 1/4 cup of salsa over the top and sprinkle with the remaining 1/4 cup of cheese.

Bake at 400 F for about 20-25 minutes (edges should be brown and cheese melted).

Serve with condiments of choice

Notes
I was curious to if these could be frozen. After filling and rolling, I placed the chimichangas in a freezer ziplock and froze. I thawed in the refrigerator overnight, placed on a baking sheet, added the salsa and cheese and baked as directed. They were almost just as good as the original (I noticed that the bottoms were ever so slightly soggy from the thaw).

Ginger Scones

noreply@blogger.com (Chris Myles) — Sun, 12 Oct 2008 11:38:00 +0000

There must be some psychological term for the behavior that overtakes most cruisers when provisioning (fancy word for grocery shopping). I think I become just a little crazy. It is, after all, a somewhat mind boggling game. Where will I next find a grocery store? When? What will they have? Can I really live without Skippy Creamy peanut butter? What will happen to our relationship if we run out of chocolate? And so forth.

See food, especially for me, isn't purely about surviving, it's about enjoyment, creativity, luxury, and sometimes comfort. At sea, cruising, there is very little that I or my partner can actually control. We can do our best to prepare, but in the end we have to "go with the flow"; mother nature after all is not one to take orders. So what am I left with? Food. I can supply my yacht with the best of things and prepare superb dishes, even when truly in the middle of nowhere. I refuse to resort to canned soup and dehydrated vegetables.

But in order to have this power I must stock-up, and I admit, I go just a bit overboard. There I am in the last major grocery store I know I will see in at least three months, and my mind starts racing. I think surely two jars of Skippy will be enough, but then my mind wonders and I picture the day I'm craving peanut butter only to find we've run out. So I get four. To make matters worse, Chris and I hoard; saving those special foods for "special occasions" because we fear over indulging and the dreadful running out! It is this thought process that has left me with 2kgs of "left-over" candied ginger - purchased way back in Australia about a year ago. Luckily I've got a vacuum sealer and good storage techniques, but still it is time for the ginger to go.

And so I thank my soon-to-be mother-in-law for her Ginger Scone recipe - one of Chris' favorite breakfast treats. The other morning Chris says to me, "you know what would be good?" "Hmmm?" I ask. "Ginger Scones" he replies with this huge smile. I kindly asked him who was going to make them to which he smiled and said, "think of the photos you could take". So I kill four birds with one stone; I get a delicious breakfast, Chris is thrilled, I get something tasty for the blog, and finally, I use up some of the candied ginger that I've been hoarding for the last year!

Ginger Scones
1 3/4 cup flour
2 1/4 tsp baking powder
1 T sugar
1/2 tsp salt
1/4 cup butter
1/2 bag candied ginger pieces, cut into small pieces*
2 eggs
1/3 cup cream
juice from 1/2 lemon

Preheat the oven to 450 F.

Mix together the dry ingredients. Cut in the butter with a pastry cutter or two forks.

Stir in the candied ginger.

In a small bowl, beat the eggs, cream and lemon juice; add to the flour mixture. Stir until well mixed.

Turn out onto a buttered cookie sheet, and shape (with hands) into a circle. Score the top for 6 pie shaped pieces.

Bake about 15 minutes (should brown lightly - keep an eye on them to ensure you don't burn the bottoms). Let stand a few minutes then cut (using scores) and serve warm.

Makes 6 scones.
I've kept them up to a week in the refrigerator, but they are best when hot and fresh.

*Half a bag of ginger will obviously depend on how big your bag of ginger is - I was never given a bag size or amount, but I use roughly 1 to 1 1/2 cups. I cut my pieces quite small because while I love the taste of ginger, I don't like any one bite to be to overwhelming. You can adjust the amount of ginger used based on your own preferences.

Enjoy!

Nutty Pomegranate Salad

noreply@blogger.com (Chris Myles) — Mon, 06 Oct 2008 07:37:00 +0000

I have been reintroduced to the pomegranate. The last time I touched a pomegranate was years ago, when I was a child. All I can remember is thinking that it was a lot of work and huge mess just for some tiny seeds. Now, here I am immersed in them, wondering just what I've been missing. These fruits intrigue me. Their bright red color catches my eye, and the shiny sparkling insides make me instantly want one, without even remembering why (just how did those seeds taste?). The trees are beautiful - decorated with plump red fruits hanging from the green branches.

These fruits are surrounded by traditions, custom, and myths. They have been known as the tree of paradise, and also known as the fruit of the underworld. In the ancient world they symbolized both death and birth - being that the fruit itself bled. You will find the pomegranate a present symbol in a variety of religions - from Christianity to Judaism to Greek Mythology. In the Jewish tradition the pomegranate is a symbol for righteousness, because it is said to have 613 seeds - which represent the 613 commandments in the Torah. In many Christian religious paintings you will find the Virgin Mary or infant Jesus holding the fruit. The pomegranate, bursting open, symbolizing the suffering and resurrection of Jesus. Also the pomegranate seeds are often used in memorial dishes, as a symbol of the sweetness of heaven. In the Islamic Qur'an, pomegranates grow in the gardens of paradise, and it is tradition when eating a pomegranate, to eat every seed as one can't be sure which aril came from paradise. In the Greek myth of Persephone, there is an entire story around 4 pomegranate seeds which resulted in the the 4 seasons of a year.

From tree to aril (click on filmstrip or slideshow to view photos):

Not only is it an interesting fruit historically, but it is also said to have numerous health benefits. There have been research reports stating that pomegranates can: keep bad LDL cholesterol from oxidizing, help keep blood platelets from clumping together to form unwanted clots, and improve the amount of oxygen getting to the heart muscle of patients with coronary heart disease. Furthermore it is thought that pomegranate juice might slow prostate cancer growth and help reduce the risk of breast cancer. And the list continues - from potential benefits to arthritis patients to calming diarrhea ... indeed it seems to be quite the fruit!

And what of the taste? The fruit is sweet and tart at the same time. The outside is hard and tough, but the inside glistens and shines. It is a very unique, and in my opinion, somewhat exotic fruit. And currently they are in full bloom in Turkey. They are impossible to miss and seem to beckon to be eaten! This last Saturday I finally gave in to my temptations and found myself standing in my galley wondering, just what am I going to make?

First things first. You've got to get inside the pomegranate. The one clear memory of pomegranates that I have is red-staining juice; everywhere. The first thing I did when I brought home the pomegranates was to cut one open and spoon out a few arils from the inside. Instantly juice sprayed. Ahhh, I thought, this is going to be a nightmare! That's where Google comes in; you can find anything on the internet. And sure enough I found a must know tip for getting out the seeds (arils):

Tip: Fill a large bowl with water and open the pomegranate underneath the water, using your fingers to release the arils from the membrane inside. The outer flesh & membrane will float to the top and the arils will sink. You may need to score the pomegranate first to help with the opening. This works like a charm and in minutes I had seeded six pomegranates - without a single speck of juice flying!

And what to make? The possibilities are endless; from appetizers to entrees to desserts - in the next weeks I'll be sure to post additional recipes, but for now I'd thought I'd start with something quite simple; a salad. The pomegranate arils really add a flavor burst and bring alive a salad.

Delicious, Nutty Pomegranate Salad:
I find that with salads it is best to go with your own tastes for quantities.

Mixed Greens (I used a combination of romaine lettuce, spinach, and rocket (a somewhat peppery lettuce similar to arugula). Check out this site for some ideas on various greens.
Feta Cheese
Toasted almonds, roughly chopped
Pomegranate arils
Red onion, thinly sliced
Salt & Pepper

Remove any tough stems from greens, wash, and tear into pieces into a bowl. Add red onion and toss with just enough chosen dressing (see below for suggestions) to coat the leaves. Sprinkle with almonds, pomegranate arils and feta. S&P to taste.

Dressing
For the dressing I recommend trying a poppy seed dressing, pomegranate dressing, or simple lemon based dressing as given below.

2 Tbsp lemon or lime juice
2 Tbsp extra virgin olive oil
1/2 tsp dijon mustard
1 tsp honey (more or less to taste - depending on if you want a sweet dressing or not).

Whisk together ingredients.

Enjoy!

The Greek Gyro

noreply@blogger.com (Chris Myles) — Mon, 29 Sep 2008 07:14:00 +0000

A couple of weeks ago Chris and I took a little day trip to the Greek Island, Kastelorizo. It was a perfect day with one exception; no Greek Gyro. The entire week before I had been drooling over the thought of a gyro. The problem was that most places don't start up their rotisseries until after 3pm and that's when we had to catch our ferry back to Turkey. Well, I couldn't let it go - I just had to have a gyro; even if it meant making it myself!

Kastelorizo, Greece.

The Arabic shawarma and Mexican tacos al pastor are similar to gyros and they are all derived from the Turkish döner kebab. The short explanation is a kind of meat (pork, lamb, or chicken) slowly roasted on a rotisserie. In Greece the gyro is usually served in fresh pita bread stuffed with tomatoes, onions, tzatziki sauce, and sometimes french fries. About.com has a good explanation on how the layers of meat are spiced and skewered onto the rotisserie. They are delicious. For years I have been saying to Chris, "I can't wait until we get to Greece and can have real Gyros!" (my last visit being in 2001).

Before I get into the recipe - a quick word on the pronunciation of gyro. I think you will find that in America (including many Greek restaurants) most people pronounce gyro as JYE-roe or GEE-roh. However, the more accurate Greek pronunciation is closer to YEE-roe (with no real distinguishable G or J sound). Just something to keep in mind should you actually travel to Greece. The truly accurate pronunciation is quite difficult for Americans as the word is spelled with an initial gamma ('jiros), which is generally pronounced as a palatal glide before the front vowels (or more simply put a very soft G) - which most Americans (including myself) can't imitate.

I think you'll find this recipe makes pretty tasty Gyros, but if you've ever had an authentic one you'll know that there is no substitute for the rotisserie (but hey, sometimes you've got to compromise). I've included a recipe for pita bread and tzatziki sauce; both of which you can also buy in most grocery stores (if you're looking for a quick & easy dish). This is also a great make-ahead dish. When I made it for our friends I got everything chopped up and ready to go the morning of and when they arrived all I had to do was throw the skewers on the BBQ and warm up the pitas.

Gyros
2 lbs lamb, cut into small, thin cubes *
1/3 cup olive oil
1/2 cup lemon juice
3 garlic cloves, peeled and quartered
1 tsp fresh thyme
2 tsp fresh oregano
2 large red onions, cut into thinly sliced rings
3 tomatoes, chopped
6-8 pita bread rounds (recipe below or store bought)
Tzatziki sauce (recipe below or store bought)

It is best to marinate the lamb overnight - this really helps tenderize it and soaks in the flavor. Combine oil, lemon juice, garlic and herbs. Set aside 1/4 cup of the marinade. Mix the lamb with the remaining marinade and refrigerate overnight (refrigerate reserved marinade separately).

It is best to marinate the onions for a few hours (overnight cause the onions to start and break down). Combine the reserved marinade with the sliced onions and refrigerate several hours. Occasionally stir (or shake) to mix well. Before serving lift onions out of the marinade with a slotted spoon.

Thread lamb onto skewers and grill about 10 minutes (turning & basting often) or until lamb is nicely browned on the outside but slightly pink inside. * I like to chop my lamb pretty thin; just large enough to get it onto a skewer. This makes it closer to an authentic gyro where they fill the pita with slices of meat.

Serve cooked meat with onions, tomatoes, tzatziki and warm pita breads. I like to serve it buffet or family-style; letting each person fill their own pita with desired amount of meat and condiments.

Makes about 6-8 Gyros

Tzatziki
2 cucumbers
400g (14oz) Greek-sytle (thick) plain yogurt *
3 garlic cloves, minced (more to taste)
3 Tbsp fresh mint, finely chopped
1 tsp fresh oregano, finely chopped
1 Tbsp lemon juice

Cut the cucumbers in half and scoop out the seeds (discard). Leave the skins on and coarsley grate the cucumbers. Place into a small colander and sprinkle with salt; leave to drain for 15 minutes.

Mix the remaining ingredients in a bowl until well combined.

Rinse the cucumber under cold water and, in small handfuls, squeeze out any excess moisture. Combine the cucumber with the yogurt mixture. Season to taste with salt and pepper.

I find it's good to let this sit in the refrigerator for a few hours before serving so that the flavors blend (it will keep in the refrigerator for 2-4 days), however it can be served immediately. Garnish with additional mint.

* If you are unable to find a thick yogurt, you can strain regular yogurt through a cheesecloth. Spoon yogurt into a cheesecloth and tie edges with string. Suspend over a bowl or place in a colander and let stand to drain for several hours. The moisture will drip from the yogurt.

Makes 2 cups

Pita Bread
5 cups flour
1 1/2 tsp salt
1 pkg (~ 2 1/4 tsp) dry yeast *
1 3/4 cups warm water
1 tsp sugar
2 Tbsp vegetable oil

In a large bowl mix 4 cups of flour with salt.

* If you are using a rapid-rise yeast you can mix it directly with the dry ingredients and then stir in hot water (~130 F) and oil. If you are using an active dry yeast (not instant) then add the yeast to 1 cup of warm water (~ 100-115 F) with the sugar. Let sit for 5-10 minutes, until foamy, and then add to the dry ingredients with the remaining water and oil.

Stir in enough of the remaining 1 cup of flour to make a soft dough. Turn out to a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Place in a large clean bowl, cover loosely with lightly oiled clear wrap and leave to rise, for about 1 hour or until doubled in bulk.

Knock back the dough. On a lightly floured surface divide dough into 12 pieces and shape into smooth balls. Cover loosely and let rest 5 minutes. Roll out each ball; either into ovals or round circles - approximately 6-8 inches (long or diameter pending desired shape) and 1/4 inch thick.

Place on a floured dish towel (or surface), cover and leave to rise at room temperature for 30 minutes.

Preheat the oven to 450 F. Lightly sprinkle un-greased baking sheets with cornmeal. Place pitas on sheets and cook 4-6 minutes, or until puffed up; they do not need to be browned. You can cook the pitas in batches, but be sure that the oven has reached the recommended temperature before the pita breads are baked (this ensures that they puff up).

Best served warm. If making ahead of time, place stacks into foil and heat on the BBQ (or oven) just before serving.

Makes 12 pita

Janssons Temptation (an amazing surprise)

noreply@blogger.com (Chris Myles) — Tue, 23 Sep 2008 10:12:00 +0000

If you've never had Jansson's Temptation (aka Janssons frestelse), then you're in for a pleasant surprise. But first you've got to get past the ingredients.

I first heard about Jansson's Temptation from Chris ... any time we'd talk about Sweden or visit IKEA, he'd go on and on about this dish. All I knew at the time was that it was some potato dish with anchovies - and given that Chris likes pickled herring (another big Swedish thing) - I never really gave the dish much thought (to put it bluntly I didn't think it sounded very tempting at all!).

Then, last year, we found ourselves in an IKEA (in Australia). We were in heaven. Now, I thought everybody knew IKEA has a food section, but I was just recently talking with some friends and mentioned this and was surprised to find they had no clue about the food section in IKEA. If you've never been - go. Smoked salmon, tubes of roe, pickled herring, crackers & biscuits, and numerous other delights await. On our last visit Chris and I were perusing around, practically drooling, when we spotted a Swedish cookbook. It was only $4 and the first recipe listed was Jansson's Temptation! While still not convinced about this dish, we purchased the cookbook and some Sprats (more on sprats later).

Luckily those little tinned sprats last a long time, because I never got up the courage to make the dish ... until a few days ago. Jansson's temptation is a Swedish casserole made up of potatoes, onions, sprats, and cream. Until you've tasted it, it might be hard to find it appealing. The key is the sprats - and it's something you'd never realize unless you knew the difference between a Swedish Sprat and an Anchovy. I didn't. I'd always thought the dish called for anchovies, but upon further research and actually opening the sprats from IKEA, I learned that it is a common mistranslation (using anchovies instead of sprats). This is because sprats, a herring-like oily fish pickled in sugar, salt and spices, are known in Sweden as "ansjovis" (while true anchovies are sold in Sweden as "sardeller"). I tasted the juice from the sprats and was surprised to find not a hint of fishy flavor, but rather a blend of spices that reminded me of Christmas (think cinnamon, cloves and cider).

Enough rambling - on with the recipe. BTW - once you fall in love with this dish you'll want to make double, as it can be frozen (see below for freezing / re-heating directions).

Ingredients:
5-6 potatoes
2-3 large onions, thinly sliced
2-3 100g (3.5 oz) tins Ansjovis (Swedish style sprats), reserve the liquid.
(If hesitant about the flavor start with one tin, but I guarantee after your first time you'll be using 2 or 3 tins!)
2 Tbsp butter
1 1/2 - 2 cups of heavy cream (more to preference)

Method:
Peel the potatoes and cut into matchstick-size strips (roughly grated, mandolin slicer, or thin french-fry sized strips all work as well).

Saute the onions gently in the butter until they are golden brown.

Lightly grease a low, wide baking dish and put alternate layers of potato, ansjovis, and onion; beginning and ending with a layer of potato. Pour over half the cream, the reserved liquid from the ansjovis, and dot with a few knobs of butter. (You can also salt & pepper the layers, to taste - careful with the salt as the ansjovis are already quite salty).

Bake at 400 F (200-225 C) for about 45 minutes. Half-way through (20 minutes) pour over the remaining cream. The amount of liquid varies and may need to be adjusted - should be creamy and moist but not wet and runny* (see note at bottom).

The potatoes should be soft and the top nicely browned. Let sit 10 minutes before serving.
Serves 4. (Freezing instructions below photos)

The final results (click filmstrip or slideshow icon on the bar to load):

Freezing:
Whether making double, or separating into two dishes this is a great freezer dish. After baking let cool and wrap tightly to freeze. Thaw completely before heating; cover with foil and heat at 400 F until hot & bubbly. Check your liquid - you may need to add a little more cream during the reheat.

*Note:
When I made this dish I used two pans; one we ate right away and the other I froze. The first eating Chris reported that it was excellent, but when he'd eaten it in Sweden it was "more creamy". So, when I heated the second dish I added more cream during the cooking. You'll notice this in the photographs - one looks a bit more creamy than the other. I thought both versions were delicious - it's really a matter of personal preference (and how clogged you'd like your arteries to be!).

You never know what you are going to get (and a Mint Pesto Recipe)

noreply@blogger.com (Chris Myles) — Fri, 19 Sep 2008 12:28:00 +0000

One of the best things about traveling is the food. With a new country comes endless new dishes, new smells, and tastes potentially never explored before. As someone who lives abroad and moves country to country these culinary experiences are further enhanced as I learn to cook & eat traditional foods & dishes. But it's not all a mouth-watering experience. Shopping can be a long tiring task full of charades, misunderstandings, and wrong choices. Chris & I enjoy the out of the way places, but that means HUGE language barriers. Since we move around a lot we don't own (for budgetary and spacial reasons) a dictionary for every language. And, unfortunately phrase books don't usually cover substantial grocery shopping.

Finike has been especially entertaining. It's a terrific town, and one of the things I love about it is that it's not overrun with tourists. The flip side of that is that few people speak English (and I, sadly, speak no Turkish). There are two rather large grocery markets. Of course, I use the term large loosely, and am using the cruiser's definition of the word. Forget your big super-chain store; think maybe eight aisles - that's SMALL aisles (probably 1/4-1/2 the size of a big super-chain aisle). So, right off the bat your selection is limited - but it can be a good thing, since just about everything is in Turkish and if the store was much larger or had more selection you'd just waste your time trying to figure out what everything was. The good news is just about all packaging these days has some type of photo on - so it's shop by picture. Of course it doesn't always work - like when I brought home tomato paste thinking it was tomato sauce.

The hardest items are dairy & meat products. The yogurt & cheese selection is large, but they all look almost identical. The only way is to buy & try. I can tell you that they make some really thick yogurt and really salty cheeses - oh and watch out for what looks like fresh milk but is really some form of buttermilk (not so good for cereal).

Remember the days when all the meat was behind the butcher's counter? That's Finike. It's actually kind of nice - the meat is ultra fresh, and if you can figure out how to communicate, you can get it cut up to your liking. My first failure at the meat counter was chicken. Easy enough; I pointed at the chicken and said "chicken breasts". I wasn't paying much attention (my fault) and ended up coming up with chicken thighs - no problem, but not going to work for the fig & feta stuffed chicken breasts I was hoping to make! Next I wanted to try the lamb. There are a couple of small butcher shops that sell fresh lamb. The first time I stopped by I was lucky to have my friend Kimberly with me. The butcher presented a lovely leg of lamb to me with a huge bone jutting out. He asked "okay?". I started to say okay, thinking he was just asking before he de-boned the meat. Luckily Kimberly stepped in and with five minutes worth of head shakes and hand waving got it across that I didn't want the bone.

The second time I went for lamb I was hoping to get it minced (ground). I've seen minced lamb on the pides, so I know it must be possible. I asked first at the market - as I ordered my minced beef I pointed to it and said "lamb". He said "yes", but after he handed me the beef he just smiled. I tried again asking for "minced" "ground" "small" lamb all the while making huge hand motions. He still said yes but then added "new meat". I walked away with no lamb ... all I can figure is that he could maybe mince it, but I had to come back when they got a new order in??? I went from there to the next market and tried again. This butcher really acted like he understood. He picked out a piece of lamb, showed it to me and got out his knife. This is going to be great, I'm thinking. Until I see him take a huge swing at the lamb and cut a big chunk piece off - bone and all. He shows me the piece and asks "okay". Back to the hand gestures and head shaking; I at least get it across that I don't want the bone in it, but I never did get it minced. And when I realized that I was paying for the bone anyway I went ahead and asked for the bone pieces too. He must have thought I was crazy - why'd he do all that work if I was going to take the bone anyway!!!

My third attempt at lamb I wasn't giving up on the mince. After trying at market-one again I gave up and went back to the very first guy (to be honest I was thinking the guy at market-two would still remember me from the week before and taking the bone after he had worked so hard to cut it out and was slightly embarrassed to return to him so soon). But I struck out with the butcher. No amount head shaking, pointing, gesturing could get the guy to understand that I didn't want the bone ... forget about minced, at this point I was just going for boneless. I thought I had it at one point because he got out his big 'ol butcher knife, but then proceeded to only chop off the two-inches or so of meatless bone that was sticking out. But I'm stubborn and Greek Gyros were on the menu, so I came home with a huge chunk of lamb - bone and all, and had my first lamb de-boning experience. (Hint: have a really sharp knife and avoid your fingers at all costs).

There have been a number of other mishaps, but I think you get the idea. The key to shopping foreign is being flexible - be ready to change your supper plans on the spot!

And to not leave you without a recipe here is a quick and easy mint pesto that is to die for. Perfert for a lamb roast (stuff it right inside and spread on top) or as a condiment to BBQ'ed lamb. I found the flavor of this pesto really comes out nicely if you can let the pesto sit for 4 hours or overnight, but don't worry if you don't have that kind of time - you'll love it even without the wait time.

Mint Pesto
1/2 cup pistachios (shelled)
6 large garlic cloves
2 cups fresh mint leaves
1 cup fresh basil leaves
1/2 cup olive oil
1 tablespoon balsamic vinegar

Chop pistachios and garlic in processor. Add the 2 cups mint and basil and chop finely. Add oil and vinegar and process until pesto is smooth. (Or do it like I do and just throw it all into the blender at the same time!)

Spicy Vegetables on the BBQ

noreply@blogger.com (Chris Myles) — Fri, 12 Sep 2008 11:13:00 +0000

I'm guessing it won't be long now before things start to cool down in Turkey. And when that happens I'm sure I'll think it's way too cold (although I'm already dreaming of soups, stews, and casseroles), but for now I can't get over the heat. It's hot. So hot that my galley is no longer enticing and cooking is now a sweat-drenching chore. The inside of the boat has easily been reaching 90F.

Of course with the sun and heat comes brilliant fruits and vegetables. The Saturday market in Finike is so great in fact, that about a month ago I dedicated a blog post to it!

Three photos from the market (click filmstrip or slideshow icon on the bar to load):

There is only one thing to do when presented with such gorgeous and fresh vegetables in these hot months ... BBQ. And with fall approaching it's time to get in those last summer BBQs and feast on the last of the summer veggies.

You can't go wrong with any grilled vegetable - but why don't you spice it up a little? This spicy grill mix is an excellent blend of flavor with just the right amount of heat. It's easy, fast, healthy, and delicious.

Spicy Mix
2 tsp cumin seed
2 tsp coriander seed
1 small red chili, finely chopped (more if you like the heat)
2 cloves of garlic
2 roots of coriander (or use a few dashes of ground coriander)
1 tsp tumeric powder
1 cup olive oil
1 tsp each salt and pepper

Place cumin & coriander seeds in a saute pan and heat until fragrant. Mash the chili, garlic, and coriander into a paste. Combine seeds, paste, and remaining ingredients in a blender.

Vegetables
Combine in hearty chunks or wedges vegetables of your choice:
Capsicums (red and/or green)
Zucchini
Eggplant
String Beans
Carrots

Toss vegetables in Spicy Mix and BBQ on a flat plan (a cast iron works best, but use whatever you've got) over a hot grill. While the veggies are cooking make the Tomato Jus.

Tomato Jus
2 medium overripe tomatoes
1 tsp salt
2 Tblsp olive oil
1 chili, red or green, chopped

Combine all the ingredients together in a skillet and simmer until juice thickens. Drain off any excess water.

Lay grilled veggies on a plate/dish and pour Tomato Jus over the middle.

Happy Eating!
This recipe posted courtesy of Kimberly on S/Y Swanya

Risotto with Chicken & Caramelized Onions Recipe

noreply@blogger.com (Chris Myles) — Mon, 01 Sep 2008 13:22:00 +0000

The other day I was perusing through a friend's cookbook (The Return of the Naked Chef by Jaimie Oliver) when I came across a Basic Risotto recipe. I hadn't made risotto in a very long time and the idea hit the spot. There was something in the way Jaimie wrote out the recipe that made it sound not only delicious, but easy as well.

Par for the course of living on a boat in a foreign country; I didn't have all the ingredients. I also wanted something different than just the basic risotto, so I ended up bastardizing and combining his recipe along with a recipe from Williams-Sonoma Risotto cookbook. The result was unbelievable (I even surprised myself). The risotto was the perfect balance of creaminess and the balsamic flavored caramelized onions were like flavor bursts exploding with every bite! Best yet, it was just as good cold the following day for lunch!

Ingredients
1/2 cup olive oil
2 sweet white onions (or whatever you have, I used one white and one red), sliced into 1-inch pieces
1 cup Madeira wine* (see note), at room temperature
approx 1.5 liters (roughly 6 cups) chicken stock
3 shallots, finely chopped
2 cloves garlic, finely chopped
2 cups Arborio or Carnaroli rice
2 cups cooked chicken, chopped (good use of leftover roasted or poached chicken).
2 tablespoons unsalted butter
Salt & Freshly ground Pepper to taste
Parmesan cheese (optional)

About Madeira Wine

Madeira is a fortified wine from Portugal. If, like me, you don't have Madeira wine available you can substitutes any of dry port, sherry or Marsala wines. You can also substitute a dry red wine, but the dish will be noticeably different as it will lack some of the complex flavors that Madeira provides. If you have the time, another choice is to use a mixture of reduced balsamic vinegar and red wine (or if you want to avoid alcohol use a mixture of reduced balsamic vinegar and chicken stock). Reducing the balsamic vinegar will cook off some of its acidity and increase the complexity of flavors. This adds an extra step to the process but the result is fabulous:

1. Reduce 1/2 cup balsamic vinegar over medium-low heat, stirring frequently, until is is about half its original volume and has started to become syrupy.

2. Combine with enough red wine or chicken stock to make one cup and set aside.

Caramelized Onions:

1. In a large, heavy pan, heat 1/4 cup olive oil over medium-high heat. Add the onions and sauté until the onions turn golden brown, about 15 minutes (stir occasionally to prevent burning).

2. Add the Madeira (or better yet the balsamic-wine mixture) and deglaze the pan, stirring to scrape up the browned bits. Cook over medium-high heat to reduce the liquid by half.

3. Meanwhile, in a separate pot, heat the stock.

4. Add 1 cup of hot stock to the onion mixture and continue to cook over medium-high heat until the liquid has reduced and the mixture is quite thick, about 15 minutes. (Stir occasionally). While the onions are simmering start the risotto.

Risotto:
1. In a heavy saucepan heat the other 1/4 cup olive oil, add the shallots and garlic, and fry slowly for about 4 minutes. When they have softened add the rice and turn up the heat.

2. Keep stirring until each rich grain is well coated with oil and translucent with a white dot in the center, about 3 minutes.

3. Add the first ladle of stock and a healthy pinch of salt. Turn down the heat to a high simmer. Keep adding ladlefuls of stock, stirring gently, and allowing each ladleful to be absorbed (but the rice is never dry on top) before adding the next. Reserve 1/4 cup stock to add at the end. When the rice is tender to the bite, but slightly firm and looks creamy (roughly 15 minutes) stir in the cooked chicken. Heat through, about 1 minute.

4. Remove from the heat and add the caramelized onion mixture, butter, and 1/4 cup stock. Stir gently. Cover and allow to sit for 2-3 minutes.

Serve promptly with grated Parmesan (optional).
Serves 4-6

Red Pesto Lamb Pasta Recipe

noreply@blogger.com (Chris Myles) — Mon, 25 Aug 2008 10:35:00 +0000

The other day I was talking to my sister about basil. I love basil and it is one of the few herbs I have been successful growing on the boat. The problem, however, is that when you get a really good plant going you end up with heaps and heaps of basil (my sister's current problem). More than you can reasonably use. Sure you can add a few leaves to various dishes, but what to do when you are trying to use bulk amounts? A good pesto is delicious, but how about something new? That's when I discovered this dish - Red Pesto Lamb Pasta.

It fit a second requirement of mine as well, and that was to use lamb. There are some great butcher shops selling excellent lamb here in Finike (Turkey), and I like to utilize the local favorites as much as possible. Of course shopping in any foreign country, no matter how "civilized" is difficult. The very first thing I learned when we started traveling was to substitute, substitute, substitute! In this dish I ended up using pistachios instead of pine nuts for the pesto (very recommended), and finely chopped lamb instead of minced lamb.

Red Pesto Sauce
1/2 cup sun-dried tomatoes, drained chopped
3 cups fresh basil (loosely packed)
3 garlic cloves
1/2 cup fresh Romano cheese, grated
1/2 cup pistachios, shelled (or pine nuts)
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

In blender or food processor; blend together all the ingredients until desired chunkiness. This pesto can be used on hot pasta alone, or is great in the following lamb pasta recipe. Makes about 1 1/2 cups.

Lamb Pasta
500 grams (1-lb) lamb, ground
1 onion, finely chopped
2 garlic cloves, finely chopped
2 red peppers (capsicums), deseeded and diced
1/2 recipe red pesto (recipe above, you may also be able to find it in your local grocery store)
400 grams (~14 ounces) can chopped tomatoes
150 grams (~5-6 ounces) dried pasta shapes
Romano or Parmesan cheese for serving.

1. Heat a large frying pan with just a touch of oil. Add the lamb, onion, and garlic and fry for 5 minutes. Stir in the peppers, pesto, and tomatoes and simmer for 20 minutes, stirring occasionally.

2. Meanwhile, cook the pasta according to the package instructions. Mix into the meat sauce.

Serves 4.

The other great thing about this recipe is that it can be frozen. So make a double batch and freeze half for later in the month, or add this to your OAMC (once a month cooking) recipe collection. You can either freeze the sauce alone - cooking the pasta fresh on the night of serving, or freeze it complete with the pasta. If freezing the pasta, slightly under-cook it so that when reheated it will be perfectly al dente and not mushy. Cool completely and freeze in a freezer container or freezer ziplock for up to 3 months. Thaw in the refrigerator overnight, or at room temperature for a couple of hours, then heat until nice and hot (if using the microwave keep loosely covered). You may need to add a small bit of water during the reheat to keep it nice and moist.

Stay Tuned

noreply@blogger.com (Chris Myles) — Tue, 19 Aug 2008 13:31:00 +0000

From the Galley is dedicated to my love of food and all things related. When my partner and I decided to cruise around the world in our 44' yacht, I didn't let the small-ish galley hinder my obsession or limit my cooking abilities. Traveling the world has introduced me to fantastic new foods, from the exotic to the simple (yet tasty).

This blog should be up and running by the beginning of September. Use one of the subscribe links to the left (subscribe by reader or subscribe by email) and know exactly when I've started posting.

Happy Eating!

About The Galley

noreply@blogger.com (Chris Myles) — Mon, 18 Aug 2008 09:59:00 +0000

Welcome to my galley. My name is KT and I live aboard a 44' sailboat with my soon-to-be husband, Chris. This blog is dedicated to our love of food and all things related. The galley may seem small, but even a two-burner stove can produce a gourmet meal.

I've always been obsessed with food, whether buying, eating, or cooking. I can spend hours in a kitchen store, and cookbooks make my top ten for reading material. When we first moved aboard (Dec 2002) I wasn't sure how I'd work in such a small area - and where would I store all my kitchen toys? Eventually I got it all sorted and now there's nothing I won't tackle in the galley.

Chris and I have now visited 23 countries, and with each new destination our taste buds expand and my recipe book fattens. I'll share some of these experiences and recipes with you in this blog.

Whether you are a land-lubber or fellow cruiser, if you have a question or interest please feel free to contact me: svbillabong [at] gmail [dot] com (or add a comment on any post). I look forward to hearing from you and am happy to post on topics of your interest.