Having known Karyn for several years it was a delight to recently be invited aboard Realtime her Norseman 447, for a wonderful roast dinner when we recently shared a marina together in Tahiti. We'd first met at our seminar at Strictly Sail Pacific and in 2010 Karyn and her husband Bob sailed with us aboard Mahina Tiare in the South Pacific before they then headed out from Long Beach bound for New Zealand. Karyn didn't start sailing until 2009 but had always been attracted to water and traveling and as a young women she'd raced unlimited outboards on both runabouts and hydroplanes. Now in late 60's Karyn was thoroughly enjoying the cruising life having always dreamed of travelling by boat to foreign destinations. You can follow her adventures www.sailblogs.com/member/realtime.
My galley aboard Realtime is located on port side and is 'U" shaped with refrigerator/freezer on the left, stove (outboard) in the middle and double sinks on the right that offer a view of the main salon. My galley priorities are to be clean, organized, maintain clear counters and be relatively energy efficient. To save power I try to limit the amount of times I open and close my refrigerator and freezer. I organize plastic bins in the refrigerator to make food prep easier; sandwich makings, salad items, condiments dairy, and meats in another.
Galley must have items are a silicon collapsible bowl and colander, along with non-skid cut into sizes to fit into locker and cupboard shelves. We recently added new frying pans and cookie sheet (non- stick) and I'd like to get a non-electric yoghurt maker like the Yogotherm. We carry adequate staples for about three months including plenty of plastic bags and heavy duty aluminum foil and I try to study where we're going and what is available. I make some premade meals for rough cruising and have back-up canned goods.
As yet I have not canned or preserved but if I found enough fresh fruit, I might be led to make some jam or compote. Rice and noodle packets that can be made into a one dish meal by adding vegetables and/or meat are welcome supplies and I stock up on tortillas for when we run out of bread, they also make a tasty casseroles. I grow sprouts and for passages I provision with fresh goods that are sturdy; carrots, cabbage, zucchini, onions, potatoes, etc.
Chicken Chili Casserole
8 chicken breasts
1 packet flour tortillas
1 large container sour cream
2 cans of Campbell's Southwestern Cream soup
1 onion - chopped
1 small can diced chilies
1lb of jack cheese - grated
1lb of cheddar cheese - grated
Wrap chicken breasts tightly in aluminum foil and bake 325°F degrees 40 minutes, remove and cool. Save juices, break chicken into medium size pieces. To make cream sauce combine sour cream, soup, onion and chilies. Butter flour tortillas on one side and cut them in quarters. Put juice from the chicken in the bottom of an 8in.x12in. baking dish. Make a layer of overlapping tortilla quarters on the base of the dish and up the sides. Cover tortillas with a layer of chicken, cream sauce, and then cheese. Repeat layering until all the ingredients are used, finishing with layer of cheese. Bake uncovered 45 minutes at 325°F. Serves 8.
Fruit and nuts are my comfort food along with Earl Grey tea, and now that we're in Tahiti fresh baguette and cheese is hard to beat. Roast chicken or turkey is our favorite in port meal. It's very homey and a nice treat with carrots, onions and potatoes roasted alongside. Upon leaving port on a passage I like provisioning with a rotisserie chicken from the supermarket market as it's good for quick meals the first few days at sea. Other passage staples include quesadillas, noodle and cheese dishes (with or without meat), yoghurt and granola and crunchy and tart cabbage salads.
½ cabbage - shredded or a mix purple and white cabbage
bok choy - shredded
diced fruit - Tahitian grapefruit, orange, kiwi
shredded pickled pink ginger
diced red onion, optional
olive oil and sweet/sour vinaigrette like raspberry vinaigrette.
Combine all ingredients adding olive oil and vinaigrette to taste.
What inspires me to cook? First, I'm a pleaser, and I like to cook and have someone especially enjoy the meal. Sometimes it's very stressful at sea and a nice meal can calm it all down so I enjoy finding creative ways to use what I have. I try to look carefully in stores for sauces, spreads, tapenades and dressings that will give me some ability to be creative. Recently I've needed banana recipes as we've been given a lot of them. I use the internet or my improvisation for ideas also gather recipes from other cruisers. I've now made banana bread, muffins and even cookies.
1 2/3 cup flour
1 teaspoon baking soda
¼ teaspoon cinnamon
½ teaspoon salt
1 cup sugar
½ cup oil
¾ cup ripe bananas - mashed
2 tablespoons créme fraiche (substitute yoghurt or squeeze of lemon/lime so you have the acid to activate the baking soda)
2/3 cup nuts
Preheat oven to 350°F. In a bowl combine flour, baking soda and salt. In a large bowl beat eggs until fluffy, add sugar, then while stirring drizzle in oil. Add bananas, dry ingredients, crème fraiche then nuts. Bake in greased loaf pan 350°F for 45 minutes to an hour.
1½ cups flour
½ teaspoons baking soda
1 teaspoon salt
¼ teaspoon nutmeg
¾ teaspoon cinnamon
¾ cup shortening
1 cup sugar
1 cup mashed bananas
1¾ cup quick cook oats
½ cup chopped nuts
Preheat oven to 400°F. Sift together flour, baking soda, nutmeg, and cinnamon. In another large bowl beat together shortening and sugar until fluffy. Add egg then bananas, oats and nuts. Stir in flour mix. Bake cookies 15 minutes.
My advice to anyone going sailing is to know the likes and dislikes of your crew. Stay focused in the galley, I think of cooking a meal at sea as meditation; adjusting to the movement, organizing ingredients, keeping things neat and tidy. Things don't always go according to plan on a moving boat though as once I went to take the fresh baked bread out of the oven and the boat suddenly heeled. The bread went flying over my shoulder and into the bulkhead on the other side of the boat. It totally deflated! Occasionally plan a nice cockpit meal dressing up your cockpit table with flowers and a favorite pareau (Good excuse to buy a new one so you can wear it too!) add some fresh flowers, battery operated candles and use large Polynesian leaves to sit your plates on for a fun tropical presentation.
When a friend told me of the launch of local salt I was eager to discover as I'd became intrigued in salt, the only rock we eat, when we'd sailed by tiny Salt Island, in the British Virgin Islands. In reading of Salt Island's industrious history in the cruising guide it tied in with the fascinating book Salt-A World History by Mark Kurlansky. I've since noticed a wide variety of global salts raise to gourmet status in the form of finishing salts such as Hawaiian black lava salt, Australian Murray River - pink flake salt, Indian black salt - Kala Namak and Celtic grey salt - Sel Gris to name a few. Now San Juan Island Sea Salt can be added to the list as when I attended an artesian fair in Friday Harbor I came across their booth and was able to purchase their salt and learn of its creation.
San Juan Island Sea Salt was founded by Brady Ryan in 2012 after a culmination of events that first started in 2008 when Brady and a friend read about making salt by cooking seawater. After many hours of boiling sea water, and a salt crust forming in their parent's kitchens, they received success but it was rather messy and was not exactly energy efficient. Now building on his knowledge that extends to a degree in mathematics, an interest in agriculture and work experience at Duvall's Local Roots Farm Ryan recently constructed a set of four hooped greenhouses on the family farm that allows the sun to do the work of boiling.
The greenhouses are flooded with 1,500 gallons of salt water to create 3-inch deep ponds upon which the sun gets to work. After a month salt rises to the pond surface and later a jumble of all imaginable shapes and sizes of salt crystals form; cubes to flakes, pyramids to tiny pieces. The salt is then placed into piles allowing any residual super salty brine to completely drain away. Grounding and sifting the salt is next and the aim is to create fleur de sel consistency but with a wider range of crystal sizes for a more dynamic salt that's a treat to use.
In chatting with Brady I asked for suggestions on ways to highlight his salt.
"Amanda, thanks for thinking of our salt. The way we make our salt is fairly rare and allows for a greater range of minerals in than most sea salt, giving it a wilder, brinier taste. Here's few ideas that I think exemplify its use.
Simple: Take a homegrown tomato freshly picked, slice off a piece, and sprinkle our salt over it. Sea and earth collide!
Popcorn: Mix our salt with nutritional yeast, parmesan cheese, red pepper flakes and apply liberally to popcorn.
Bruschetta: When making a bruschetta the trick with using salt well is not mixing it in with the ingredients, but rather pinching it on top, once the mix has been put on the bread. This gives a more dynamic experience with the salt, especially one with some crunch like ours."
Avocado Chimichurri Bruschetta
Adapted from Vegetarian Times I think is this bruschetta one of the best dishes on earth.
2 tablespoons lemon juice
2 tablespoons red wine vinegar
3 cloves garlic - minced
½ teaspoon red pepper flakes
½ tablespoon fresh oregano leaves
¼ teaspoon ground black pepper
¼ cup olive oil
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
2 avocados - peeled, pitted, and cubed
San Juan Island sea salt
6 slices ciabatta bread – toasted
Combine lemon juice, vinegar, garlic, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then cilantro and parsley. Fold in avocado cubes. Spoon mixture onto toast, top with pinches of salt. Serves 6.
Sweet with Salty: chocolate chip cookies, when almost done in the oven, sprinkle with sea salt. We do it then so the salt doesn't all fall off like it will if salted when the cookie is done.
Photo Credit Dave Schiefelbein
To learn purchase San Juan Island Sea Salt either on line or in store visit www.sanjuanislandseasalt.com. After purchasing my San Juan Sea Salt I've enjoyed pinching it onto the following recipes.
Salty Chocolate Chip Oat Cookies
¾ cup unsalted butter - sliced, slightly cold
1 cup packed light brown sugar
½ cup white granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ cup rice flour
2 cups rolled organic oats
½ cup dark chocolate chips
Beat butter until mashed. Add sugars, baking powder, baking soda and cinnamon and combine until a crumbly texture forms. Mix in eggs and vanilla. Fold in flours then oats and chocolate. Refrigerate 1 hour. Pre-heat oven to 375°F. Bake cookies 13 minutes adding salt when almost done.
Sea Salt Baked Apple Chips
4 apples - core removed and thinly sliced
Preheat oven to 300°F. Spray cookie sheet with nonstick spray, arrange with apple slices then sprinkle with salt. Bake 40 minutes, flip and sprinkle with more salt. Bake for 30 additional minutes or until crisp.
Sea Salt Crusted Burgers
1lb ground beef
½ bunch chives - diced
mayonnaise - preferably homemade
mixed salad leaves
4 Panini buns
Shake 1 teaspoon of salt in a skillet and to cover base. Heat over high heat for 3 minutes or until very hot. Meanwhile, combine beef and chives, season well with black pepper. Form 4 burger patties and sear approximately 3 minutes. Remove burgers, shake pan to redistribute salt to where the burgers were. Return burgers, uncooked side down, and sear for another 3 minutes or until cooked to your liking. Spread buns with mayonnaise, add patty and salad. Serves 4.
Pasta with Chicken & Roasted Red Pepper Sauce
8oz penne pasta
¼ cup olive oil
3 tablespoons balsamic vinegar
12oz jar roasted red peppers - drained
3 garlic cloves - minced
ground black pepper
1 teaspoon ground chipotle pepper
1 small shallot - minced
1 tablespoon fresh oregano - minced
1 tablespoon fresh parsley - minced
1 celery rib - sliced very thin
2½ cups shredded roast chicken
Prepare pasta as directed. When done, drain and set aside ½ cup of pasta water. Meanwhile purée oil, vinegar, red peppers, garlic, and black pepper until smooth. Transfer to another bowl and mix in chipotle pepper, shallot, oregano, parsley and celery. Gently mix in chicken. Add 2 tablespoons of reserved pasta water, at a time, to the pasta until penne are just moistened. Add chicken mixture and toss gently to combine. Serve with pinches of sea salt. Serves 4.
Amanda celebrates St. Patrick's Day with musical friends at Friday Harbors Farmer Market
Top o' the mornin' to ya! Sure, and it's a grand day to be dreamin' o' the wearin' o' the green. Tisn't long before we'll be tippin' our hats to St. Paddy and his Emerald Isle. You know what they say about bein' Irish, don't you? "If you're lucky enough to be Irish, then you're lucky enough! Whether you be from the Isle of Mists or no, St. Patrick's Day be as fine as any to have a hooley. So gather your lucky clover and make merry on St. Paddy's Day, because everyone knows, "The whole world is Irish on the Seventeenth o' March!" I'va even sailed and jigged to the end of the rainbow to discover some ole recipes to help ya celebrate like the Irish.
But, in passing I haven't always known of St Patrick's Day as it was not celebrated in New Zealand when I was growing up. As for St Patrick himself I learned of his origins when I chanced upon his life story printed on a souvenir tea towel whilst I was poking around a wee shop in the Aran Islands. At the time we were sailing up the west coast of Ireland and had been immersed it's Bronze and Iron Age history after visiting many magnificent stone sites like Dun Aengus so St Patrick seemed like a rather modern day chap. According to legend, he first came to Ireland in the late fourth century as a young slave, kidnapped from Roman Britain by seafaring raiders. After years as a shepherd Patrick escaped, made his way home, and grew up to become a Christian missionary. Then, as soon as possible, he chose to return to Ireland where he set about converting the pagans apparently using the three leafed shamrock to explain the Holy Trinity.
As to the wearing of green it may stem from the ancient Celtic practice of wearing green during the vernal equinox to celebrate the rebirth of the earth. When Christianity invaded Ireland, many of the Irish traditions were adopted into practice, to make conversion easier. St Patrick included using bonfires and incorporated the symbol of the sun onto the cross, creating what is now known as the Celtic cross. Since the local pagan population was hesitant to give up wearing green that too was adopted as St. Patrick's original color was blue.
Irish Eggs Benedict
1 tablespoon butter
½ onion - chopped
2 tablespoons minced fresh parsley
3 cups chopped corned beef
2 boiled potatoes - crushed
¼ cup cream
¼ cup beef broth
½ teaspoon sea salt
½ teaspoon fresh cracked black pepper
a few dashes of smoky paprika
2 teaspoons Worcestershire sauce
6 tablespoons butter
4 English muffins
In a large oven proof skillet over medium high heat, melt butter and add parsley and onions. Sauté until translucent and slightly golden. Meanwhile in a large bowl combine the next 8 ingredients. Add hash mix to skillet and sauté, stirring occasionally, until mixture starts to crisp up. Pat down hash and with the back of a spoon make 4 indentations. Break an egg into each indentation and dot with a tablespoon butter. Bake at 450°F for 15 minutes. To serve slice corned beef hash into 8 wedges splitting each egg in half and top on toasted buttered muffins. Drizzle with hollandaise sauce. Serves 4.
4 egg yolks
4 teaspoons cold water
2 teaspoons freshly squeezed lemon juice
3/4 cup unsalted butter - diced
Place egg yolks into a heavy sstainless steel saucepan on a low heat, or in a bowl over hot water. Add water and beat thoroughly. Add butter, bit by bit, beating all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly 'scrambling,' remove from heat and add a little cold water. Add lemon juice to taste. If sauce is slow to thicken increase the heat slightly and continue to beat. Remove from heat, whisk in cayenne and salt.
Guinness Beef Chili
1lb lean ground beef
1 tablespoon olive oil
1 large onion - chopped
2 cloves garlic - minced
2 tablespoons ground cumin
2 tablespoons chili powder
½ tablespoon ancho chili powder
¼ teaspoon cayenne pepper
1 28oz can fire roasted crushed tomatoes
1 15oz can kidney beans - drained
1 15oz can white kidney beans - drained
1 11.2oz bottle of Guinness Draught beer
1 tablespoon brown sugar
salt to taste
In a large pot sauté onions in olive oil 5 minutes. Add garlic then ground beef, breaking it up into small chunks, cook until meat is no longer pink. Drain fat. Add remaining ingredients and stir until well combined. Reduce heat to medium low and simmer 30 minutes. Serve with a dollop of sour cream and grated cheddar cheese!
Fruit Soda Bread
1 cup rolled oats
2 tablespoons butter - diced
1 cup flour
1 cup whole meal flour
½ cup sugar
1 teaspoon baking soda
1½ teaspoons mixed spice
1 teaspoon salt
¼ cup raisins
¼ cup sultanas
¼ cup - finely chopped
3 tablespoon mixed peel
2 cups buttermilk
3 tablespoons demerara sugar
Heat oven to 375°F. In a large bowl rub butter into oats with your fingertips. Stir in flours, sugar, baking soda, spice, salt, raisins, sultanas, dates and mixed peel. Quickly stir in buttermilk. Tip out onto a flour-dusted surface and gently bring together into a ball with your hands. Transfer to a flour-dusted baking sheet and scatter with demerara sugar, pressing it into the top. Cut a deep cross into the bread, this is called "blessing the bread and then prick it in the four sections to let the fairies out so they don't jinx it but really it aids in even baking. Bake 25 minutes, turn bread upside down and cook another 10 minutes. The bottom should sound hollow when tapped.
Irish Coffee Truffles
½ cup espresso
1lb semisweet chocolate
1 cup unsalted butter - room temperature
½ cup Irish whiskey
1 cup cocoa powder for coating
In a small saucepan heat coffee, pour it into a mixing bowl and cool to 120°F. Melt chocolate in a double boiler to 120°F. Whisk butter into chocolate bit by bit until mixture is smooth. Gradually whisk chocolate/butter mix into coffee, beating until creamy. Scrape mixture onto a cookie sheet and refrigerate until firm, about 45 minutes. Use a melon-ball scoop to form balls, placing them on a sheet of waxed paper. After forming 6 balls roll them in cocoa, arrange them on a serving dish and refrigerate. Continue until batch is finished. Keep refrigerated until 15 minutes before serving. Makes 5 dozen.
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