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Amanda brings you Galley Essentials gally essentials galley essentials

 

galley jan 2015

galley essentials
Mahina Tiare's crew enjoying a hearty soup

As I snuggle down in the depths of the Pacific NW winter I enjoy catching up on the news of fellow cruisers scattered about the planet but a recent from our dear friends Dorothy and Tom Wadlow on Joyant caught me by surprise. We'd last shared and anchorage together in Norway in 2007 along with a tasty introduction to tortilla soup and Dorothy and recipe featured in March 2008 Galley Essentials. The last I knew they of them they were cruising the US East Coast so news on their exploration of the Patagonian fjords caught me by surprise.

We had Joyant launched 2 days after arriving in PuertoMont, Chile and after a week of commissioning and provisioning we headed south. Our cruise took us 350 "crow" miles south, which with diversions will be more than 1,000 total actual miles round trip. We sailed south along the east side of the Gulf of Ancud inside ChiloeIsland, across the Boca del Guafo and then inside another archipelago to the Laguna San Rafael and back. On the northbound portion we stayed west and visited different places. San Rafael is a national park, the site of the largest Chilean tidewater glacier. It was nice to be back in the ice again - Joyant's 6th season in ice strewn waters.

Along the way we have had many interesting experiences. One has been using shore tie lines in addition to our anchor as due to the often windy, deep, and narrow harbors it is frequently necessary to tie to shore for safe mooring. And then there is rapidly changing weather. I guess you could say it's like Seattle but with wind and real rain, not the drizzle they get. Actually it has not been that bad-or maybe you just get used to it. Most of our nights were spent in areas with little or no sign of civilization. We were the only cruising boat in 100% of our anchorages.

The most challenging and rewarding of our wilderness adventures was KentIsland. The entrance to a large interior waterway is through two tide gates and that turned out to be a bit sketchy as the whole area is uncharted. From the anchorage it's a ¼ mile hike to a sandy beach open to the Pacific. To mark the path, cruisers have hung bottles with their boat and crew information on a paper inside. We, of course, followed the practice with the wine bottle from the night before. It's certainly an interesting spot for bird watching as where else can you see penguins and parrots in the same anchorage?

Joyant's travelogue had me reminiscing of our own Patagonian adventures. Sailing to Cape Horn in 1994 was my first season of temperate expeditions and I quickly learnt that hearty soups were a welcome lunch. I've since honed my soup-making skills and on our recent inside passage trip to Alaska and back as our crew were nearly mutinying on days when a piping hot soup was not on the menu. As there is most often a leftover to use I never make soups the exact recipe but the following recipes are a great start to warm any soul on a chilly day.

Lentil Soup with Prosciutto

2 tablespoons unsalted butter
3 tablespoons olive oil
1/3 cup prosciutto - shredded
1 onion - diced
1 rib celery - diced
1 carrot - diced
1 14.5oz can whole tomatoes with juice - crushed
1 cup French green lentils - rinsed and drained
4 cups chicken stock
3-inch piece Parmesan rind
salt and freshly ground pepper
freshly grated Parmesan

In a large soup pot, add butter, olive oil, prosciutto and onions. Cook until onions are golden. Add carrots and celery; cook 3minutes. Add tomatoes and their juice, simmer 20 minutes, stirring occasionally. Add lentils, stock, Parmesan and salt and pepper to taste. Simmer until lentils are very tender, about 30 minutes. Remove Parmesan rind and serve with grated Parmesan. Serves 4-6.

Leek and Blue Cheese Soup

3 large leeks - thinly sliced
¼ cup unsalted butter
2 tablespoons olive oil
4 oz crumbled blue cheese
2 tablespoons flour
1 tablespoon Dijon mustard
1 teaspoon black pepper
6 cups chicken stick
½ cup diced scallions
additional blue cheese

In a large soup pot melt butter and olive oil. Add leeks and sauté 10minutes. Add blue cheese, stirring until cheese melts. Slowly add flour, stirring constantly until absorbed. Add mustard and black pepper. Add stock and bring to a boil while stirring. Reduce heat, cover and simmer for 15 minutes. Serve garnished with blue cheese and scallions.

Pressure Cooker Spicy Pinto Bean and Ham Soup

1 cup pinto beans - soaked overnight
4 teaspoons olive oil
1 onion - diced
1½ cups diced ham
1 14-oz can diced tomatoes and juice
4 cups chicken stock
2 teaspoons ground cumin
1 can diced green Anaheim chilies
½ cup chopped fresh cilantro
scallions - diced

Drain beans and add to pressure cooker with 3 cups water and 2 teaspoons olive oil. Bring to pressure and cook 8 minutes. Release pressure and drain beans into a colander. Clean pressure cooker and place on stove. Heat 2 teaspoons olive oil and saute onions until soft. Add cumin and chilies, cook 2 minutes. Add beans, tomatoes, and stock. Bring to pressure and cook 3 minutes. Release pressure, add cilantro and serve soup garnish with scallions. Serves 4.


A fast-disappearing ginger carrot soup

Ginger Carrot Soup

3 tablespoons olive oil
6 large carrots - chopped
2 shallots - chopped
4 cloves garlic - chopped
2 cups vegetable stock
2 cups water
1 tablespoon grated ginger
3 pinches saffron threads
1 tablespoon chopped carrot greens or parsley
1 bay leaf
salt and pepper

In a large soup pot sauté shallots and carrots in olive oil for 10 minutes. Add garlic and salt and pepper to taste. Add remaining ingredients, bring all to a boil then lower heat and simmer, covered, 25 minutes. Remove bay leaf and puree.

Thai Grilled Corn Soup

2 cups vegetable broth
1 14-oz. can of light coconut milk
1 tablespoon red curry paste
2 ears of fresh corn - shucked and grilled, kernels removed from the cob
2 tablespoons fresh lime juice
1 tablespoon lime zest
1 tablespoon Tamari soy sauce
¼ teaspoon kosher salt
fresh cilantro
fresh red hot Thai chili pepper - thinly sliced

In a soup pot over medium heat combine broth, coconut milk, and curry; simmer 2 minutes. Add corn and simmer 3 minutes. Remove from heat, add lime juice, zest, Tamari and salt. Serve garnished with cilantro and chili pepper. Serves 4.

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