Posted at 11:00 am , on September 11, 2018
Braised Lamb Shanks, Smashed Potatoes with Gravy, Roasted Garlic Heads, Herb Salad and Apple Challah Pudding with Rum Sauce
Oh my goodness … this was one delicious dinner! It does require a whole lot of chopping and measuring preparation and then a long time in the oven, but the results are melt-in-your mouth amazing. The lamb is extraordinarily mild and tender, pairing well with the crisp and tart salad. The nuttiness of the roasted garlic complemented the yukon gold potatoes perfectly. And the dessert … by far the best I have ever created! I love the texture of challah in bread pudding and the carmel sauce was indescribable … rich and thick and sweet and could be eaten on it’s own with a spoon.
Posted at 12:05 am , on August 30, 2018
Mashed potatoes are comfort food in our family so I make a big batch and almost always have leftovers. This is a quick recipe for a savory breakfast dish which pairs nicely with fresh melon and sausage or bacon. Take the potatoes out of the fridge to bring to room temperature while you are having your morning cup of tea or coffee; this will make them easier to mix and cook evenly.
Posted at 12:02 am , on August 16, 2018
I’m a huge fan of tacos and fish … put them together and I am so satisfied! This dish was made for a group of writers at a Retreat in the Woods and it was quickly devoured (and if you click on this link you can find out future Retreats to the Waves and on the Rails). There is very little prep and your guests can make them their own way with plenty of fresh toppings. They are a meal unto themselves, or serve with a fresh salad, rice or black beans on the side. I had leftover quinoa and the nutty flavor complemented the cumin-lime seasoning perfectly.
Posted at 12:06 am , on August 2, 2018
Gnocchi is one of hubby’s favorite dishes. I’ve made it often from store-bought package, always thinking it would be difficult to make in my small galley. It turns out that it is incredibly easy with only three ingredients. I’ll actually be able to make this when we are at sea without fresh provisions as potatoes are one of the staples that keep for a very long time in a bag in a dark, cool cabinet (and we have quite a few of these onboard) and flour is one of our staples. For the sauce, I’ll have to resort to canned tomato sauce and mushrooms or a jar of Alfredo sauce, unless we are near shore where fresh ingredients are available. But while we’re tied to land, I’ll indulge in using real cream and fresh herbs and veggies.
Posted at 6:05 am , on July 19, 2018
Summertime means barbecue-time, but sometimes hubby wants a break and this is a quick one-pan, easy clean-up meal.
Fresh corn is abundant in the summer and is so sweet that it is delicious eaten raw! Here in California we get it straight from the farm at Farmer’s Markets and can be kept in the fridge for up to 6 days if left in the husk and wrapped in damp paper towels. We love it best grilled in the husk and slathered with butter and sea salt, but have been trying to eat healthy so I came up with a few recipes for corn salad sides that complement almost any protein.
Posted at 12:01 am , on July 5, 2018
Nana wasn’t a gourmet cook … her ingredients were simple and generally staples from her well-stocked pantry. But there was something about Nana’s meals … the flavors were always so delicious and satisfying that whatever she made was a joy to eat. My guess is that it was the secret ingredient of Love. I try to add a dash of that into every dish I make and when I cook from her recipes or use the few pieces of kitchenware that belonged to her, it takes me back to those cherished times sitting at her kitchen table having a chat with something yummy and a cuppa tea.
Posted at 9:49 am , on June 21, 2018
I discovered chia seeds about a year ago. They are a nutrition power house and so easy to incorporate into a breakfast or dessert. A little goes a very long way! We’ll be carrying Chia seeds on our long voyages as they are an excellent source of fiber, iron, calcium and antioxidants, as well as omega-3 fatty acids (the kind of fat that helps raise HDL cholesterol, protecting against heart attack and stroke). They also help with constipation, so eating in moderation is a good idea! 🙂
Posted at 12:01 am , on June 7, 2018
We invited guests for dinner and I learned that one was vegan. She told me that she’d bring her own food and it was no big deal. Vegans don’t eat any animal-based food, so meals need to have no eggs or dairy products. I love a good culinary challenge, so I did a little research and talked to co-workers that are both vegetarians and vegans and devised a recipe that is colorful and bursting with flavor and also filling. The key is to read the labels of everything … you’d be surprised how many items that you’d think are purely vegetarian have some form of dairy or meat product or are prepared in facilities that share machinery.
Posted at 12:01 am , on May 24, 2018
I love Trader Joe’s … I can create a month’s worth of menus just by walking the aisles and exploring the interesting ingredients. When we cruise, we’ll primarily eat whatever is fresh and the locals are eating, but I’ll always have creative canned options for long passages and when we want something different. This recipe is quick, full of flavor and served in a bowl, making it a great off-shore dish.
Posted at 12:01 am , on May 10, 2018
This is a quick and easy meal with lots of flavor and options. In this version, I used some fresh ingredients that could be eliminated if we were offshore and had exhausted our produce and meat selections (which happens during long crossings or in uninhabited harbors). We don’t have a freezer, so we’ll be stocking up on dried and canned foods for these passages.