Martha's Galley is now Open for Business

Although I love the chance to cook and create wonderful meals aboard Freedom, and blog about them, I also want to share my shore side recipes. So, I have started a new blog: Martha's Galley. You can find me there at MarthasGalley.blogspot.com. Stop on by and get your cookin' on.

(PS, I will no longer be posting at this address -- but the previous posts will remain here)

Provisioning for a Summer Cruise & A Great Recipe From the Pantry

Cookbooks were off the shelf, food websites bookmarked, recipes gathered, menus devised  and lists made: all in anticipation of our summer cruise from the Chesapeake Bay to St. John, New Brunswick, Canada. A few weeks back I  realized  that Freedom's month long cruise began in less than two weeks and it was time to get organized. There will be plenty of shore stops to gather supplies, forgotten items, local specialties, special requests from the rotating crew, and fresh produce, but I like to start off any journey with a full pantry and a plan. As I always say, about most anything life throws at you, Everyone Needs a Plan.

When provisioning for any sort of boat travel I always take stock of what we currently have in the pantry, what needs to be resupplied, and what can be thrown away(the open bag of chips or box of crackers found way in the back). Among the items I like to  keep on hand: pasta (various shapes for variety and to withstand different sauces; canned tuna; canned salmon; canned peas, corn and beans; applesauce; canned tomatoes; tomato sauce; spaghetti sauce; boxed & canned soups(sometimes cream of mushroom soup is your savior in a can); macaroni and cheese mix; easy sauce mixes; cake, muffin and brownie mixes; taco shells; steel cut oatmeal; regular oatmeal; crackers; pretzels; nuts; tea; coffee beans-regular and decaf; hot cocoa and chocolate in any shape or form!

Freedom has a good amount of refrigerator space and a large freezer (about 3-4x the size of the freezer door on my home sub-zero. We are talking lots of freezer space.) So, the next thing I assess is what we have in the freezer and, again, what needs to be replenished and what can be tossed. Among the staples in my freezer: chicken: boneless and bone-in; ground turkey & beef; meatballs (good with pasta, noodles, in subs); pre-portioned fish; bread: sliced, italian loaves, unbaked loaves; rolls; tortillas; cookie dough - home made, if possible; home baked goods; and depending on the length of the cruise, pre-made casseroles -- I like to make my own, but you can find some good store made ones too.

One of the best things you can do is to make a list of everything in your pantry/fridge and freezer, and cross them off the list when you use them.I have recorded my list in a composition book stored near the galley. Even if I am not on board, it is easy for anyone to simply cross of what has been used.

When stocking the pantry and freezer I like to do so wth some recipes in mind, so I am sure it have whatever I need when it is time to make dinner. Here is a new favorite from Christine Gillan: easy to make with supplies from a well-stocked pantry, and something that can be made for tonight, or tucked in the freezer for "later":

Mexican Lasagna

Pick one:

Grilled chicken strips (premade are fine), beef, ground chicken, turkey or beef (if you do your own chicken strips sauté with chili powder, cumin, lime juice or get premade mix.  Ground chicken, beef of turkey - you can use taco mix.)  The meat must be cooked;

Flour or corn tortillas (I like to use the whole wheat tortillas);

Picante sauce, salsa or taco sauce;

Monterey Jack, Colby, Queaso fresco, cheddar or any combo of the same ( I usually just use pre-shredded mix as it freezes well);

Chili beans, black beans, pinto beans or refried beans (although to freeze I think the refried works the best);

Green chilis, black olives, jalapeño's (any or all);

Assemble your ingredients and start layering as you would an Italian lasagna - staring with your choice of sauce so the tortilla's don't stick and ending with cheese.  You can use a foil lasagna pan or if for just the two of you a round foil cake pain.  This is a real easy, do it anyway you want recipe.  Cover with foil and wrap well freeze!  Easy peasy.

A Fabulous Fourth!

We celebrated the Fourth of July aboard Freedom in the Chesapeake City, MD harbor, a short ride across the C&D canal from our slip. As we awaited the fireworks display we enjoyed  Artichoke Dip; cheese and crackers, steamed shrimp, wine, beer, gin&tonics, soda, and dinghy rides to and from shore. Dinner was Pulled Turkey BBQ, served with coleslaw (because you CANNOT have BBQ without it), and Italian Pasta Salad. I eschewed the traditional strawberry and blueberry 4th of July dessert for Nutella Cupcakes (with strawberries on the side.)  Hey, it's a free country, right!?!

And then we sat back and waited for the show to begin.....

Recipes are below -- all great for year-round gatherings.

Susan's Artichoke-Chili Dip

Sorry I did not get a picture -- there was always a crowd around the serving dish!

Susan wrote this note to accompany the recipe: "This is the easiest recipe ever, its why it is my staple, out of original Main Line Classics which is just what we are":

1 14 ounce can artichoke hearts

1 4 ounce can green chilis (Old El Paso)

1 cup grated Parmesan cheese

1 cup mayonnaise

I usually double this recipe.

Preheat oven to 350 degrees,  Drain and chop artichoke hearts.  Combine all ingredients.  Place in baking dish.  Bake for 30 minutes or until brown and bubbly.  Serve with Tostitos Scoops.   Enjoy on a wonderful day with great friends:)

Pulled Turkey BBQ (adapted from Gourmet Magazine, RIP)
   This makes 16 cups -- maybe 32 small sandwiches. It freezes well too.
   Serve with Potato Rolls -- I buy small Potato Rolls from an Amish Bakery at our local Lancaster County   
Farmers Market in Strafford, PA.
    Cole Slaw on the side,  homemade or store bought, is a must!

• 3 large onions, chopped
• 2 large garlic cloves, minced
• 4 cups cider vinegar
• 1 stick  unsalted butter
• 1 cup ketchup
• 6 tablespoons Worcestershire sauce
• 1 chipotle chili in adobo sauce, chopped (optional)
• 1 1/2 tablespoons salt
• 1 tablespoon freshly ground black pepper
• 1 10 pound turkey, cut up (but not boned), skin discarded (sometimes I keep the skin on the legs&wings)

Finely chop onions and mince garlic.

In a 6-quart heavy saucepan combine onions, garlic, vinegar, butter, ketchup, Worcestershire sauce, chipotle (if using), salt, and pepper and simmer, covered, stirring occasionally, 15 minutes. Add turkey pieces and cook at a bare simmer, covered, 2 1/2 hours. Transfer meat to a cutting board, reserving sauce, and cool until it can be handled. Shred turkey meat, discarding bones, and stir meat into reserved sauce. Adjust seasonings.Simmer barbecue, covered, over low heat, stirring occasionally, 1 1/2 hours more and season with salt, pepper.

Note: You can halve this recipe and just make it with a turkey breast (bone in) or buy turkey pieces. The dark meat adds really good flavor.

Romaine Cabbage Slaw with Honey-Dijon Dressing

This is not the slaw in the picture -- but it is my favorite and would go very well with the Turkey BBQ. 

 1 head Romaine Lettuce

1/2 head Red Cabbage

1/4 cup thinly sliced Green Onions

Honey-Dijon Dressing

1/2 cup Pecan Pieces

Cut Romaine and Cabbage into 1/4 inch strips, combine with green onions. Store in refrigerator until ready to serve.

Just before serving, toss with Honey-Dijon Dressing, to taste, and sprinkle pecans over the top. 

Honey-Dijon Dressing

1/2 cup mayonaise

1/2 cup sourcream

2 Tablespoons Honey

2 Tablespoons Dijon Mustard

Blend ingredients in a small bowl and chill, covered. Add to slaw just before serving.

Lan's Italian Pasta Salad

Declare your Independence from exacting recipes -- this one give you the freedom to adjust your measurements in the pursuit of pasta happiness!

1 lb. shell macaroni or your choice, cooked per instructions on box

sliced black olives

green pepper

tomatoes

Italian dressing (your favorite bottled )--enough to wet it 

Salad Supreme -to  taste - about 1/2 to 2/3 of a jar

Combine all ingredients & enjoy!

Nutella Cupcakes

recipe to follow.......

 

 

Cruise Food

Freedom has been Cruisin' the Bay for the past few weekends -- first with the Cruising Club of America from the Sassafras to Worton Creek and back to the Sassafras with Carla and Tyler and Al and Donna aboard. Over the Memorial Day weekend we were on the Corinthian Yacht Club Spring Cruise from the Sassafras to  Gibson Island Yacht Squadron and the Magothy River on the western shore and across to the Corsica River and Swan Creek on the eastern shore, and finally back to the Sassafras, with Dick and Nora and, once again, Al and Donna aboard. The crew of Stowe Away joined us for dinner during the CYC cruise.

The nights on Worton Creek, the Magothy, and the Corsica were all "at anchor" : the best part of cruising. It is always fun to raft up with other boats, visit among the fleet, share stories of the days race or past boating adventures, share a good meal, and look at the stars.  I decided to prepare the same meal for both weekends -- a sure fire, crowd pleasing Salmon dish that can be prepared in stages, and served hot, cold or room temperature -  perfect for entertaining on the water or at home.  Offered over a bed of greens, or along side roasted asparagus, with a crusty loaf of bread it is certain to become one of your favorites too.:

 Roasted Salmon with Chive or Dill Sauce - serves 4

Butter; Salt and pepper
1-1 1/4 pounds salmon fillets*
1/2 cup packed fresh parsley
1 lage clove garlic
5 ounces garlic croutons
1/4 cup butter
1 1/2 Tablespoons fresh lime juice
1 Tablespoon freshly grated lime zest
Chive or Dill Sauce (recipe below)
*when cooking for a crowd I use a large salmon fillet, and double the crumb mixture amounts

• Line baking sheet with foil. Butter foil. Arrange Salmon on foil, and season with salt and pepper
• Chop parsley and garlic in food processor. Add croutons. Process until mixture forms coarse crumbs.
• Melt 1/4 cup butter in large heavy skillet over medium-high heat. Add lime juice, zest and crouton mixture. Cook for 8 minutes or until it begins to crisp, stirring constantly. If you wish you can make the crumb mixture a few days ahead and keep refrigerated.
• Press crumbs over salmon.
• Bake at 400 degrees for 15 minutes or until just cooked through. Serve with Chive Sauce.

Chive or Dill Sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup chopped fresh chives; or 2 Tablespoons (or to taste) chopped  fresh dill
• 1 1/2 Tablespoons fresh lime juice
• Salt and pepper to taste

Blend sour cream, mayo, chives or dill, lime juice, salt and pepper in bowl. Mix well. Can be made  in advance.

New Boat, New Recipes, New Attitude ...and an Espresso Machine

The "new" Freedom has a great galley -- complete with 2 fridges, a proper stove/oven (why is it so hard to find a boat with a real oven -- does no one cook or bake aboard?), a trash compactor, double sink, lots of storage, granite counter tops, and an espresso machine. I think I am in love. Definitely a one-person galley, unless you don't mind doing the bump while you cook. The Flying Bridge features a grill and small fridge, and below decks we have "the store": storage shelves, a wine rack and a huge freezer. We are all set for some good cookin' -- even on long distance trips. Here's a look at the galley:

My advice: if you're looking for a good galley, buy a boat from good cooks/bakers. That's what we did.

What Keeps Them Afloat

Certain dinner options always seem to inspire comments and applause from the Freedom crew. As promised, here are the recipes from my current Dinner Honor Roll:
Fettuccini with Smoked Salmon, Shepherd's Pie, and Cheesey Potatoes with Ham.

Note: these recipes are written as I would prepare them for serving on board. You may want to make adjustments in quantities when serving your family.

Fettuccini with Smoked Salmon in Garlic Dill Sauce  (adapted from Main Line Classics II)
--serves 8 Hungry Crew Members

2 lbs Fettuccini, break pieces in half
Salt
12 ounces thinly sliced smoked salmon, cut into 1/3x2-inch strips
1 red bell pepper, cut into 2inch strips
1 small red onion, thinly sliced
3-4 handfulls of baby spinach leaves
Garlic Dill Sauce (see below)

Prepare Garlic Dill Sauce

Cook Fettuccini in salted boiling water until al dente, drain. Reserve 1/2 cup of cooking water.

Set aside a few strips of salmon, pepper and onion

Combine hot fettuccini, reserved water, Garlic Dill Sauce, baby spinach and remaining salmon,red pepper, red onion in large bowl. Stir to combine.

Top with reseved salmon, pepper and onion.

Garlic Dill Sauce1 cup heavy cream
8 cloves of garlic, crushed
1/2 cup fresh lemon juice
1 1/2 cups extra virgin olive oil
3 Tablespoons minced fresh dill (or 1 1/2teaspoon dried)
6 Tablespoons chopped fresh parsley
Salt and Pepper to taste

Bring cream to a boil in saucepan, add garlic and simmer for 15 minutes or until reduced to 1/2 cup.
Let cool a bit, then puree in blender.
Add lemon juice and olive oil in a fine stream, processing constatntly until smooth.
Add remaining ingredients. Process until blended.



Shepherd's Pie  (adapted from Gourmet Magazine -RIP)
 --serves 8

A classic. I like it with ground lamb, but if you don't, or you have non-lamb eaters at your table, beef makes a fine substitute. The original recipe calls for baking the potatoes, scooping out the potato meat and mashing it , filling the empty skins with the lamb mixture and topping with the potatoes. That makes for a beautiful presentation, but more work. This version is a bit less time consuming and adapts itself well to the race course or your dinner table.


8 russet Potatoes
6 Tablespoons Butter, softened
3 Large Eggs

6 large Carrots, cut into 1/4 inch dice
2 large Onions, chopped
3 T Olive Oil
3 large Garlic Cloves, minced
3 lbs Ground Lamb (or beef)
3 T Corn Starch
24 ounces Beef Broth
6 Tablespoons Worcestershire Sauce
2 large Tomatoes, chopped
2 Tablespoons crumbled dried Rosemary (or to taste)
1/2 teaspoon dried Hot Pepper Flakes (or to taste)
3 Cups Frozen Peas
3/4 Cup Chopped Parsley
2 large Egg Yolks

Dice and boil potatoes until soft. ( I like to leave the skins on, but if you don't go ahead and peel 'em!)
Mash or whip with butter and eggs.
Add salt and pepper to taste
Set aside.

Saute Carrots and Onions in olive oil.
Add Garlic and Lamb, cook until lamb is no longer pink.
Whisk together the Cornstarch, Broth, and Worcestershire.
Add liquid to the lamb mixture, stir.
Add Tomatoes, Pepper Flakes, Rosemary.
Cook for 5-8 minutes, then add Peas and  Parsley.
Place meat mixture in casserole dish.
Cover with Potatoes.
Beat Egg Yolks and brush over potatoes.

Bake at 400 for 20-30 minutes until potatoes begin to brown.


Cheesey Potatoes with Ham
  -- with ham serves 8 hungry crew members as main course, without ham serves 12 as a side dish

This dish is served under many names: Company Potatoes, Sin Potatoes and Funeral Potatoes. Call them what you will, they are delicious. A great use for left-over ham. Add a layer of green beans underneath and you have a one dish meal. Omit the ham and they make a terrific side dish for your Holiday Table, next Pot Luck or post-Funeral Reception.

32 oz bag frozen Hash Browns (shredded or cubed)
2 (10 3/4 oz) cans Cream of Chicken Soup (regular or low fat/sodium)
2 cups Sour Cream (regular or low fat)
1 1/2 cups grated Cheddar Cheese ( I grate my own -- pre-shredded cheese has all sorts of additives)
1/2 cup chopped green onion -- just the green part
Cubed Ham
2 cups finely crushed Corn Flakes
2 Tablespoons butter, melted

Grease a 9x12 baking dish, preheat oven to 350.
In large bowl combine Soup, Sour Cream, Cheese, and Onions. Some people also add 6 Tablespoons of melted butter here -- I don't, but feel free....)
Gently fold Hash Browns and Ham (if using) into mixture.
Pour mixture into prepared pan.
Combine crushed Corn Flakes and 2 Tablespoons melted Butter. Sprinkle on top of potato mixture. Don't skip this layer, you need the crunch.

Bake 30 minutes if using shredded potatoes, 50 minutes if using cubed potatoes.

Enjoy Afloat or At Home.......

No One Will Starve

It takes a lot of food to keep a crew of 8 fed and fuled for an offshore race. Fridge space is tight (as you can see) and we are lucky to have a freezer aboard Freedom as well. I make the dinners in aluminum roasting pans, freeze them ahead and stack them in the freezer. As they come out one by one, bread and other freeze-able perishables are added to the freezer to keep them fresh for as long as possible.

Here is what is on the Dinner Menu for Newport-Bermuda 2010:

Chicken and Barley Stew with Garlic Bread
Beef Stew with Biscuits (the Skipper reports rough weather kept the biscuits from being made)
Cheesey Potatoes with Ham
Fettuccine with Smoked Salmon in Garlic Dill Sauce
Chicken Piccata over Rice (new this year!)


Breakfast Options include:
Breakfast Casserole (Eggs, Sausage, Cheese)
Fresh Fruit Parfait with Yogurt/Cottage Cheese, and Granola
Cereal
Doughnuts, Coffee Cake
Hard Boiled Eggs
Bagels and Cream Cheese

Lunch is Cold Cuts or Tuna on Wraps or Bread (or dinner leftovers, if any)

Snacks (a very popular item this year, with the 'junky' ones running low by Sunday night):
Chex Mix, Asian Snack Mix, Peanut Butter Crackers, Popcorn, Assorted Chips, Pretzels,
NutriGrain Bars, Apples, Grapes, Carrots, Celery Sticks, Nuts.
Plus, homemade brownies, toffee-coffee bars, & snickerdoodle bars; as well as Oreos.

Assorted canned goods, soups, & boxed pastas are on board just in case. Other years I felt I had overstocked the boat, so I scaled back this year. That may have been a bad decision --it looks like Freedom will be on the race course longer than they hoped -- but only time will tell..... And they have a lot of popcorn!