In the past decade-plus of living on board I have learned to cook, at first by necessity and later because I enjoyed it. When the Captain and I moved aboard Cool Change (Aaron’s dad’s Freedom 32) in 2009 we ate simply. Mainly because neither of us knew how to cook very well and the space was also challenging. The galley is pretty teensy with only two burners, an oven about the size of a toaster-oven, and an ice-cooled refrigerator. Since it was summertime, we barbecued/grilled chicken, beef, fish and veggies the majority of evenings.
Growing up, my mother did all the cooking for the family and never invited my sister and I to participate. (And the rare time we did, the majority of the meals were from cans and boxes.) In my previous marriage to Brett he did all the cooking. I worked 60 hours a week and came home after long days and late meetings to a warm meal nightly. I rarely ventured into the kitchen and when I did it was mostly reheating. He enjoyed cooking so it wasn’t an issue and we hosted many dinner parties for family and friends with him in the kitchen and me doing the event coordinating. It wasn’t that I didn’t like cooking; it was more that I never really had the encouragement, motivation or opportunity until I was in my forties.
Macaroni and cheese is one of our favorite comfort foods. I’ve made it a kazillion ways using different varieties of cheese, baked, straight from the pot, with a bread crumb topping, and without.
Sometimes my recipes are created out of necessity, as in this case. I bought a 4 lb pork loin that I thought would be great for my hubby to smoke. I’ll be the first to admit that I have no clue as to the fine art of barbecuing, grilling and smoking. He mentioned that this cut might dry out but went ahead and brined and smoked, spending all day tending to our main course for the evening. And lo and behold, he was right. It was far from tender and juicy and instead almost inedible.
Hubby has been doing a ton of meat smoking since we were gifted with a mini-Traegar barbeque from his Dad. We’ve done salmon, whole chickens, corned beef (which makes pastrami), and beef and pork roasts. Roasts end up in recipes for two or three meals and I try to be creative in changing up the flavor profile so we aren’t eating the same thing every night.
Chicken wings don’t have to be a guilty pleasure. I’ve found that baking them is as delish as deep frying, and far more heart-healthy (not to mention less messy).
Kugel is a well-loved staple of Jewish family meals and can be made sweet or savory, with noodles or potatoes. Although I’ve seen some fancy schmancy recipes, traditionally it’s a baked pudding or casserole with simple ingredients, served as a starch side or dessert. It can be made in a regular casserole pan but I like the presentation of a round pie dish.
Hubby is most definitely a meat and potatoes kind of guy but we have been trying to limit our carbohydrate intake so often dinner just features a protein and large portion of a veggie side. Sunchokes, also known as Jerusalem artichokes, look similar to potatoes when diced or sliced and have a similar texture, but feature a sweet, nutty flavor similar to an artichoke, that only needs a few herbs and olive oil. I served these with Easter dinner (turkey ham basted in mustard, honey and brown sugar and roasted asparagus).
