seasoned at sea - Page 3

Fresh Strawberry Pie

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Sun warmed strawberries right out of the garden are the best thing you can put in your mouth all summer, but when there is no garden large enough you sometimes have to turn to the produce aisle. These strawberries tend to need a little help, boost their strawberry flavor to the next level to make it like they came from the garden, this pie is just the thing. The short cooking time enhances the strawberries, brings out their deeper flavor while the sugar sweetens them as if they were picked at their ripest. Once the filling is cooked it’s poured into a flakey pie crust, chilled for a few hours and then served with pillowy soft whipped cream.

 







Fresh Strawberry Pie


Ingredients

  • ¾ c sugar
  • ¼ c cornstarch
  • zest and juice of ½ a lemon
  • pinch of salt
  • 1 qt or 2lb strawberries
  • baked pie crust
  • whipped cream for serving

Directions

  1. In a medium pot mix together the sugar and cornstarch, add the lemon zest and juice and salt.
  2. Hull all the strawberries, chop half of them into small pieces and place them into the pot pot, slice the other half of the berries in half or the larger ones into quarters, set aside.
  3. Turn the heat on to medium and cook the strawberry mixture for 10 minutes or until the liquid has thickened, remove from the heat.
  4. Add the sliced berries, stir to combine everything and pour into the baked pie crust, arrange some of the larger slices of berries on top of the pie so it looks pretty.
  5. Let cool till the pie is about room temperature, then refrigerate for at least 4 hours before serving.
  6. Serve with soft whipped cream.

Phyllo Walnut Granola

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The base of most granolas is oatmeal, it’s crunchy, earthy and has endless flavor possibilities with fun additions from dried fruit to chocolate. The most common way to consume granola is with yoghurt, I prefer thick Greek yoghurt with a drizzle of honey and a dense granola with lots of fruit and nuts. But there is another way to go about granola, something light and crisp instead, phyllo based granola.

Greek yoghurt makes me think of other Greek foods, like phyllo, so why not pair two classic Greek things together. Layers of phyllo are painted with butter, sprinkled with sugar and ground walnuts, stacked and then baked till golden brown. Break apart the phyllo sheets over a bowl of creamy Greek yoghurt, drizzle with honey and a few additional walnuts.

 








Phyllo Walnut Granola


Ingredients

  • Half of a 16oz box of phyllo dough, defrosted
  • ¼ c butter, melted
  • 1 c walnuts, chopped fine
  • ¼ c sugar
  • ½ tsp salt

To serve

  • Greek yoghurt
  • Honey
  • Extra walnuts for garnish

Directions

  1. Preheat the oven to 375F.
  2. Mix together the walnuts, sugar and salt.
  3. Brush a large sheet tray with butter and put one sheet of phyllo dough on it, brush it with butter, add a second sheet and brush it with butter. Sprinkle a third of the walnut mixture over the phyllo and repeat the steps layering two sheets of phyllo with butter and then sprinkling on the walnut mixture. It doesn’t matter that much on how many sheets you have or where you sprinkle the walnut sugar, just layer things somewhat evenly and top the stack with phyllo and butter, not walnuts.
  4. Bake at 375F for 15-20 minutes or until the top and all the edges are golden brown.
  5. Let cool and crumble into pieces, serve with Greek yoghurt and honey.

Paneer Stir Fry

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During the summer I cook elaborate meals, well thought out themes with multiple dishes and lots of dessert. Then the ship docks for the season and I return to a life that I view as more normal, living on land and waiting out the days till Zodiac set’s her sails again. This winter in particular I decided to change the way I eat, focusing on more vegetables and less of everything else. It’s been a struggle to find ideas that entice me the same way my menus do during the summer, sometimes it just takes a little more thinking outside the box.

This stir fry came around because I made a big block of paneer, an unaged Indian cheese, but I wanted to use it in a smart way, small amounts here and there. To make those high calorie ingredients stretch they must be incorporated with vegetables; so I came up with this, an Indian inspired stir fry. Lots of vegetables, a little curry powder and some fried paneer served with cauliflower rice and raita, a cilantro cucumber yoghurt sauce. This recipe is flexible, use some leeks, broccoli or throw in some jalapenos slices if you like the heat, exchange the coriander seeds for cumin or brown mustard seeds, make it your own.

 








Paneer Stir Fry


Ingredients

  • 1 tbsp. coconut oil or oil with a high smoke point
  • 8 -10 oz paneer, cubed
  • 1 tsp. crushed coriander seeds
  • ½ tsp. salt
  • 1 large onion, sliced
  • 2 garlic cloves
  • 1 -2 tsp. grated fresh ginger
  • 1 carrot, sliced on the bias
  • 1 green bell pepper, cut in this strips
  • 3 small zucchinis,
  • ½ tsp. salt
  • 2 tsp. curry powder
  • ¼ tsp. cayenne
  • 1 large tomato, cut into
  • 1 tbsp. lemon juice or apple cider vinegar

Serve with

  • cauliflower rice
  • raita, Indian yoghurt sauce

Directions

  1. Heat a large pan on medium high heat, add 1 tablespoon of coconut oil until hot, add the paneer cubes along with the crushed coriander seeds and salt.
  2. Toss the paneer cubes around until they are dark golden brown, this will take about 7 minutes, remove from the pan leaving any remaining oil behind.
  3. To the same hot pan add the onion slices and cook until wilted, add in the garlic, ginger and carrots. Toss everything together and cook until the carrots are about halfway done.
  4. Add in the bell peppers, zucchini, salt, curry powder and cayenne, cook until everything is tender. If things start to stick add a tablespoon of water.
  5. Finish the dish by adding in the tomatoes, lemon juice and the fried paneer.
  6. Serve with califlwer rice and raita.

Chicken Marbella

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I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my childhood for inspiration, my mom sent me the recipe and I cooked it for the crew. But I’m a different kind of cook, I don’t follow recipes, specially when I need to scale them up for large groups, I focus on the ingredients and not really the amounts. Not following a recipe to the letter allows me to make it my own, make it tangier with red wine vinegar and extra briney from the caper juice.

The best part of this dish is the sauce, forget the chicken, well it adds flavor but I don’t have to eat it, give me the sauce and all the bits at the bottom of the pan. Those bits are capers, green olives and prunes swimming in a red wine vinegar sauce with garlic and oregano. Since this dish is all about the sauce it needs to be served with something that can absorb all those juices, I like couscous but rice pilaf or plain white rice are great options. I’ve been known to chastise people for not taking any sauce as they come through the buffet line, but at the same time if they don’t take any that means more sauce for me.

The one key to this dish is that it must be marinated overnight, if not it’s not worth making, so plan ahead.

 




Chicken Marbella


Ingredients

  • 4 1/2 lb bone in skin on chicken thighs
  • 8 garlic cloves, peeled and smashed
  • 1 ½ tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 ¼ c red wine vinegar
  • 20 prunes
  • ¾ c green olives, drained
  • 2 tbsp. drained capers
  • 2 tbsp. caper juice
  • 3 bay leaves

Directions

  1. Combine all of the ingredients into a large container, cover and refrigerate overnight.
  2. Preheat the oven to 350F.
  3. Arrange the chicken into a large baking dish in one layer, pour the marinade and bits over the chicken. I tuck some of the prunes and garlic under the chicken so it won’t burn.
  4. Bake the chicken for 50 minutes to an hour or until a thermometer reads 160F.
  5. Serve the chicken with couscous and don’t forget to slurp up lots of the sauce.

Chicken Marbella

////

I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my childhood for inspiration, my mom sent me the recipe and I cooked it for the crew. But I’m a different kind of cook, I don’t follow recipes, specially when I need to scale them up for large groups, I focus on the ingredients and not really the amounts. Not following a recipe to the letter allows me to make it my own, make it tangier with red wine vinegar and extra briney from the caper juice.

The best part of this dish is the sauce, forget the chicken, well it adds flavor but I don’t have to eat it, give me the sauce and all the bits at the bottom of the pan. Those bits are capers, green olives and prunes swimming in a red wine vinegar sauce with garlic and oregano. Since this dish is all about the sauce it needs to be served with something that can absorb all those juices, I like couscous but rice pilaf or plain white rice are great options. I’ve been known to chastise people for not taking any sauce as they come through the buffet line, but at the same time if they don’t take any that means more sauce for me.

The one key to this dish is that it must be marinated overnight, if not it’s not worth making, so plan ahead.

 




Chicken Marbella


Ingredients

  • 4 1/2 lb bone in skin on chicken thighs
  • 8 garlic cloves, peeled and smashed
  • 1 ½ tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 ¼ c red wine vinegar
  • 20 prunes
  • ¾ c green olives, drained
  • 2 tbsp. drained capers
  • 2 tbsp. caper juice
  • 3 bay leaves

Directions

  1. Combine all of the ingredients into a large container, cover and refrigerate overnight.
  2. Preheat the oven to 350F.
  3. Arrange the chicken into a large baking dish in one layer, pour the marinade and bits over the chicken. I tuck some of the prunes and garlic under the chicken so it won’t burn.
  4. Bake the chicken for 50 minutes to an hour or until a thermometer reads 160F.
  5. Serve the chicken with couscous and don’t forget to slurp up lots of the sauce.

Chicken Marbella

////

I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my childhood for inspiration, my mom sent me the recipe and I cooked it for the crew. But I’m a different kind of cook, I don’t follow recipes, specially when I need to scale them up for large groups, I focus on the ingredients and not really the amounts. Not following a recipe to the letter allows me to make it my own, make it tangier with red wine vinegar and extra briney from the caper juice.

The best part of this dish is the sauce, forget the chicken, well it adds flavor but I don’t have to eat it, give me the sauce and all the bits at the bottom of the pan. Those bits are capers, green olives and prunes swimming in a red wine vinegar sauce with garlic and oregano. Since this dish is all about the sauce it needs to be served with something that can absorb all those juices, I like couscous but rice pilaf or plain white rice are great options. I’ve been known to chastise people for not taking any sauce as they come through the buffet line, but at the same time if they don’t take any that means more sauce for me.

The one key to this dish is that it must be marinated overnight, if not it’s not worth making, so plan ahead.

 




Chicken Marbella


Ingredients

  • 4 1/2 lb bone in skin on chicken thighs
  • 8 garlic cloves, peeled and smashed
  • 1 ½ tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 ¼ c red wine vinegar
  • 20 prunes
  • ¾ c green olives, drained
  • 2 tbsp. drained capers
  • 2 tbsp. caper juice
  • 3 bay leaves

Directions

  1. Combine all of the ingredients into a large container, cover and refrigerate overnight.
  2. Preheat the oven to 350F.
  3. Arrange the chicken into a large baking dish in one layer, pour the marinade and bits over the chicken. I tuck some of the prunes and garlic under the chicken so it won’t burn.
  4. Bake the chicken for 50 minutes to an hour or until a thermometer reads 160F.
  5. Serve the chicken with couscous and don’t forget to slurp up lots of the sauce.

Roasted Kale And Egg On Toast

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My food mood changes during the winter, all I want to do is eat things that are bad for me, high in calorie and not as many vegetables as I pack into my summer meals. As the cold sets in I become less active and with the holidays in high swing I need to watch my diet. To combat the full fat and sugar cravings I push myself to incorporate more vegetables into my diet and why not start with breakfast.

This fancy toast recipe isn’t even really a recipe, it’s a list of ingredients as a guideline for making this toast. Make it however you like with whatever you have and in however large amount you want to, this is how I cook on a regular basis and I think it’s important that others learn to develop this playful attitude towards cooking.

I used the cashew cheese recipe from Nutrition Stripped.

 




Roasted Kale and Egg on Toast


Ingredients

  • large handful of kale
  • 1 tbsp. oil
  • salt and pepper to taste
  • 1 slice of bread
  • 1 egg
  • cashew cream
  • paprika for garnish

Directions

  1. Rip up the kale, toss with a little oil and salt, roast in a hot oven for about 5 minutes, you are looking for some dry crispy edges.
  2. Toast your bread and cook your egg how you like it, fried, over easy or poached.
  3. Spread a thick layer of cashew cream over the toast, top with the roasted kale and egg, garnish with a sprinkle of paprika.

Roasted Kale And Egg On Toast

////

My food mood changes during the winter, all I want to do is eat things that are bad for me, high in calorie and not as many vegetables as I pack into my summer meals. As the cold sets in I become less active and with the holidays in high swing I need to watch my diet. To combat the full fat and sugar cravings I push myself to incorporate more vegetables into my diet and why not start with breakfast.

This fancy toast recipe isn’t even really a recipe, it’s a list of ingredients as a guideline for making this toast. Make it however you like with whatever you have and in however large amount you want to, this is how I cook on a regular basis and I think it’s important that others learn to develop this playful attitude towards cooking.

I used the cashew cheese recipe from Nutrition Stripped.

 




Roasted Kale and Egg on Toast


Ingredients

  • large handful of kale
  • 1 tbsp. oil
  • salt and pepper to taste
  • 1 slice of bread
  • 1 egg
  • cashew cream
  • paprika for garnish

Directions

  1. Rip up the kale, toss with a little oil and salt, roast in a hot oven for about 5 minutes, you are looking for some dry crispy edges.
  2. Toast your bread and cook your egg how you like it, fried, over easy or poached.
  3. Spread a thick layer of cashew cream over the toast, top with the roasted kale and egg, garnish with a sprinkle of paprika.

Roasted Ranch Potato Salad

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My favorite ways to prepare potatoes is in salad form and the second best is roasted, this is the best of both worlds. Crispy roasted potatoes are sauced with fresh ranch style dressing, green onions, parsley and dill to make for a pleasing textural combination and tangy side dish perfect for any summer BBQ.

 






Roasted Ranch Potato Salad


Ingredients

  • 5 lb small potatoes
  • 1/4 c oil
  • 1 tbsp. salt

Dressing

  • 1/2 c sour cream
  • 1/4 c mayo
  • 1/4 c apple cider vinegar
  • 2 tbsp. ranch powder
  • 10 green onions, chopped
  • 1 bunch of parsley, chopped
  • 1/4 c fresh dill frowns
  • 1 ½ tsp. pepper

Directions

  1. Preheat the oven to 400F.
  2. Cut the potatoes into bite sized pieces, if they are small enough potatoes you can cut them just in half.
  3. Toss the potatoes with the oil and salt in a large roasting pan, roast for 40 minutes until the potatoes are tender and crispy.

Dressing

  1. Mix together the ingredients for the dressing and set aside until the potatoes are cooked.
  2. Mix together the roasted potatoes and the dressing while the potatoes are still warm, serve immediately.

Pork Banh Mi with Homemade Pickles

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I like to make food from everywhere, I pick up ideas on my travels but most of the time I make things that I haven’t eaten before. Researching and planning food is half the fun of my job, I get to be creative and look at what other people do but in the long run I can combine whatever I like to achieve the flavors I’m after. My banh mi sandwich is intense, fresh carrot and daikon pickles spiced with star anise, marinated lemongrass pork and a spicy cilantro mayo sauce on fresh baked bread. The components on their own are great, but all together stuffed into a baguette completes the package and a much easier vehicle for stuffing your face, I could eat a dozen of these!

I use this baguette recipe.

 

















Pork Banh Mi with Homemade Pickles


Ingredients

Carrot and Daikon Pickles

  • 3 c rice wine vinegar
  • 2 c water
  • ½ c sugar
  • 4 tsp. salt
  • 20 peppercorns
  • 2 star anise
  • 3 large carrots
  • 1 daikon radish
  • ¼ c packed cilantro

Pork Marinade

  • 3 lemongrass stalks
  • 2 inches’ ginger
  • 2 medium shallots
  • 10 garlic cloves
  • 6 tbsp. fish sauce
  • ¼ c soy sauce
  • ¼ c brown sugar
  • 2 tbsp. rice wine vinegar
  • 6 lb pork loin, thinly sliced

Cilantro Sauce

  • 1 c cilantro
  • 2 inches ginger
  • 4 garlic cloves
  • ¼ c sambal (sriracha paste)
  • 1 -2 limes, zest and juice
  • 3 tbsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 c mayo

Sandwich

  • Baguette
  • Cucumber, sliced
  • Cilantro sprigs
  • Jalapeño, thinly sliced
  • Baguette
  • Cucumber, sliced
  • Cilantro sprigs
  • Jalapeño, thinly sliced

Directions

Carrot and Daikon Pickles

  1. The pickles are best if made at least 2 days in advance, 3 or 5 is best.
  2. In a medium pot add the ingredients from vinegar to star anise, heat until the sugar is dissolved.
  3. Peel the carrots and daikon radish, cut into medium length matchsticks, too long and you’ll pull them out of the sandwich while you eat.
  4. Add the carrots, daikon and cilantro into a large plastic container with a lid, toss it around to distribute the cilantro.
  5. Pour over the brining liquid and refrigerate for at least 3 days before use for best pickling.

Pork Marinade

  1. Roughly chop the lemongrass, ginger and shallots, add those and the garlic to a food processor, blitz until you have fine paste.
  2. Scrap the herb paste into the container you are going to marinade the pork in and add the remaining ingredients except the meat.
  3. Stir everything together, taste and adjust to your liking.
  4. Add the sliced pork loin, stir and marinade in the refrigerator for 4-8 hours.

Cilantro Sauce

  1. Into a food processor add the ginger and garlic, chop finely, add the sambal and grind into a paste.
  2. Add the cilantro, lime zest, lime juice, fish sauce and brown sugar, pulse a few times until the cilantro is chopped but not obliterated.
  3. Add the mayo and pulse until just combined, chill until needed.

Sandwich

  1. Cook the pork in a dry frying pan or on a large griddle, they cook quickly so keep a close eye on them and don’t over cook them, you want the center to to be a little pink.
  2. To assemble the sandwich slice open the baguette, smear sauce on both sides and stuff with the cooked pork, pickled vegetables and cucumbers, cilantro and jalapeno if desired.

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