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.
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